This post is sponsored by my favorite local grocer New Seasons Market! Seriously: my favorite. I’m so proud to be working with them and excited to bring you this yummy recipe in celebration of Thanksgiving.
When I first heard “rice stuffing,” I thought…
Using a sprouted-grain or gluten-free bread for a healthier stuffing recipe is one thing. But totally replacing bread with rice? Why would someone even think to do such a thing!?
… because it’s downright delicious, so totally moist, and just so happens to be healthier to boot.
My eyes are open now, and I’ve got to say: I think this Wild and Brown Rice Stuffing recipe is going to be a new Thanksgiving tradition in my house. OK and probably a staple on the menu year-round, too! I mean, balsamic-glazed and roasted grapes? Mushrooms, pecans, and apple? This recipe is jam-packed with yummies.
This Wild and Brown Rice Stuffing is one of the many yummy prepared dishes available for order this holiday season from New Seasons Market. And I’m so excited that they’ve shared it with me so that I can share it with you!
And if you live in the Portland metro/Vancouver area, Seattle, or Bay area, I repeat: “many yummy prepared dishes available for order this holiday season from New Seasons Market.” Yes, you can save yourself some major time, energy, and possibly tears (depending on how you handle holiday hosting!) by preordering delicious holiday side dishes just like this scrumptious stuffing. But it’s not just side dishes: New Seasons Market has you totally covered. They have everything you need from classic Diestel Turkey (Free Range, Non-GMO Verified, Organic – whatever you need!) to Wild Rice Cranberry Fig Field Roast en Croute, pumpkin pie to Mashed Sweet Potatoes with Maple and Tangerine. Plus, they have a lot of gluten-free, dairy-free, and vegan options should you or any of your guests have any food restrictions — again, making things so much easier on you, the host!
Check it all out on the New Seasons Market Thanksgiving reservation site. And there’s still time to place your order: you can order uncooked entrees through Saturday, November 18th, and prepared foods items (including cooked entrees) through Tuesday, November 21st. In-store pick-ups will run Sunday November 19th through Wednesday the 22nd. And yes, the reservation site will be back open again for Christmas orders on Wednesday, December 6th!
Wild & Brown Rice Stuffing
- 1 ½ cups wild & brown rice blend (New Seasons Market and I both used this Lundberg’s blend)
- 3 cups water OR chicken or turkey broth
- 1 tbs balsamic glaze
- 1 cup red seedless grapes, halved
- ¼ pound white mushrooms
- ¼ pound Crimini mushrooms
- 4 tbs olive oil
- 1 large yellow onion, diced
- 2-3 stalks of celery, diced
- 1 apple, cored and diced
- 2 cloves of garlic, minced
- 1 ½ tsp sage, dried
- 1 ½ tsp thyme, dried
- ½ tbs mineral-rich sea salt
- ¼ cup pecans, crushed into pieces
- Add the rice and water/broth to a large pot. Bring to a boil and then reduce to a simmer. Cover with lid and cook for 40 minutes.
- Preheat oven to 350°F.
- Cover a sheet pan with parchment paper.
- Coat the halved grapes in the balsamic glaze, and spread evenly on the parchment paper.
- Roast the grapes for 15 minutes.
- While the grapes are roasting, clean, trim, and slice (into 4 or 6 pieces each depending on the size) the mushrooms.
- Toss the mushrooms in 2 tbs olive oil, and spread evenly over another sheet pan.
- After the grapes are done roasting, place the mushrooms in the oven and roast for 25 minutes.
- While the mushrooms are roasting, add the diced onion, celery, and apple to a skillet with 2 tbs olive oil, the garlic, sage, thyme, and salt. Cook over medium heat until the onions are translucent – about 10 minutes.
- Remove from heat, and add the roasted grapes, roasted mushrooms, and pecans.
- When the rice is done cooking, combine it with the rest of the stuffing ingredients.
- Grease a 13×9-inch baking dish with a bit of olive oil, and add the stuffing.
- Bake for 20 minutes.
- Serve and enjoy!