This stuffing recipe is adapted from my classic stuffing that I used to make back in the days before becoming plant based. It’s always been vegan, but now it’s salt, oil, sugar free and it’s free of nuts, seeds and it’s gluten free. This wild rice stuffing is full of fall flavors as it incorporates mushrooms, cauliflower, butternut squash, barberries, dried mango and aromatic spices. This scrumptious stuffing is a Thanksgiving centerpiece when it’s served in individual pumpkins. It’s a must to make for Thanksgiving and the holidays. In fact, it’s delicious anytime of the year!
5 cups cooked wild rice
1 sweet onion, diced
4-5 garlic cloves, minced
1 cup carrots, diced
1 cup celery, diced
1 med head cauliflower, diced
1 cup shiitake & baby Bella mushrooms, chopped
2 cups butternut squash, diced
1 med red bell pepper, diced
1 cup fresh parsley, chopped
1/2 cup dried barberries, soaked in water for 15-20 minutes
1/2 -3/4 cup dried mango, chopped
2 Teaspoon dried rosemary
1 Teaspoon dried sage
1 Tablespoon poultry seasoning
2-3 Tablespoon nutritional yeast
Ground black pepper, to taste
1/2 cup chopped walnuts, (optional)
1-Cook wild rice to your preferred method of cooking. Set aside in a large bowl.
2-Soak the barberries for about 15-20 minutes. Rinse and drain and set aside.
3-In a large pan over medium heat, dry sauté the sweet onion, carrots, celery and bell pepper. Cover the pan so that you sweat out the vegetables. If they start to stick to the pan, add a little water. Sauté until the are aldente. About 7-8 minutes.
4-Next, to the pan add mushrooms, cauliflower, butternut squash and garlic. Continue sautéing until tender. At this point turn off the heat and remove the pan.
5-Add to the pan, parsley, barberries, dried mango, all your spices, walnut if using, and mix until well incorporated.
6-Take all the pan mixture and add everything to the rice bowl. Mix well.
Preheat the oven at 350 degrees, 2 options for serving….
1-Pour the stuffing mixture in a oven safe casserole dish and bake in the oven, uncovered for 25-30 minutes. Drizzle with balsamic vinegar before serving. Top with some pomegranate arils.
2-To serve stuffing in individual pumpkins, bake the small pumpkins in the oven at 350 degrees for about 35-40 minutes. Do not over cook. Once cool enough to handle, cut the lid off and scoop out the insides, leaving a hollow cavity.
9 thoughts on “Shayda’s Berries & Mango Wild Rice Stuffing”
What are barberries and is there a substitute I can use?
Hi, barberries are a tart fruit that we use in a lot of middle eastern cooking. You can always substitute with currants, dried cherries, dried cranberries. Just make sure that they don’t have any oil. Here’s a link to the dried barberries for you to see. There high in nutrients and are absolutely delicious.
Can’t wait to try this recipe, what brand of wild rice do you prefer?
Happy Thanksgiving, Marilyn
I just buy the Wild Rice that Trader Joe’s has. It’s a one lbs. bag. I hope this helps.
I’m fixing this recipe right now and the way THIS recipe is written, I would make 5 cups of wild rice. HOWEVER, the ingredient list that was emailed to me today for your cooking demo tomorrow describes the amount as 5 cups of cooked wild rice. The two ways of measuring the rice is VERY different, so my QUESTION is… which is correct. 5 cups of rice doesn’t sound like enough but IDN. ♀️ I am in holding… hopefully you will see my question.
Hello. It is 5 cups of cooked wild rice.
Yes, you need 5 cups of cooked wild rice for this dish.
Hello Shayda, First, thank you for posting your brilliantly delicious recipes. Earlier today on Chef AJ’s Thanksgiving Cook-A-Long you mentioned that you put up a step-by-step video of this stuffing dish, and another demonstrating the way you deseed a pomegranate, but didn’t see them. Thanks in advance for your reply! In health, Mark
Thank you for your kind comments! As for the videos, please visit my YouTube Channel, healthy Cooking with shayda. Both videos are there. Here’s the links….
I hope this helps.