This California wild rice recipe reminds me so much of the wine country. It’s spiked with grapes and apples, which grown in abundance there. But it’s also filled with nutritious, savory ingredients that beckon to the very earthy, yet refined cuisine of that region.
Healthy California Wild Rice is a Seasonal Side for Fall Flavor
This is a great side for weeknights, but special enough to serve for the holidays. Pair it with poultry, or toss it with baked tofu or tempeh for a one-dish vegan meal. You can actually enjoy it as a “nutty” side without baking, but time in the oven helps the flavors meld and gives a it a more tender, somewhat stuffing-like texture.
Ingredient & Substitution Tips
- Broth – As is, this dish is plant-based and strictly vegan. If you aren’t vegan, you an substitute chicken broth for the vegetable broth. It will be equally delicious.
- Apples – For the quintessential California wine country dish, use Gravenstein apples. They hold up well in the oven, have just the right amount of tartness. But you can substitute another good cooking apple, if Gravensteins aren’t available. Granny smiths are wonderful if you want to add tart contrast.
- Grapes – You can use black, red/purple, or green grapes. Red grapes are just a little prettier, and add not-too-sweet contrast.
This California wild rice stuffing recipe with photo was shared with us by the California Table Grape Commission.
Special Diet Notes: California Wild Rice Stuffing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1 (14-ounce) can vegetable broth
- ½ cup water
- ½ cup brown rice
- ½ cup wild rice
- 1 tablespoon dairy-free buttery spread or olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped apple
- 1 teaspoon minced fresh sage
- ¼ teaspoon pepper
- 2 cups California seedless red grapes
- Salt, to taste
- Preheat your oven to 350°F.
- In a medium saucepan, bring the broth and water to a boil. Add the brown rice and wild rice.
- Reduce the heat, cover, and simmer for 45 to 55 minutes, or until the rice is tender and the liquid is absorbed.
- When the rice is almost finished, melt the buttery spread in a skillet over medium heat. Add the onion, celery, and apple, and saute until tender, about 5 minutes. Stir in the sage and pepper.
- Remove the pan from the heat, and stir in the cooked rice and grapes. Taste, and add salt, if needed.
- Transfer the mixture to a 1-quart baking dish, cover, and bake for 20 minutes, or until thoroughly heated.
More Dairy-Free Wild Rice Recipes
Wild Rice Pilaf with Butternut, Pecans, and Autumn Spices
Marinated Mushroom Bowls with Lentils and Wild Rice
Fiesta Wild Rice
