Gluten-Free Wild Rice & Millet Stuffing

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by | Updated: December 3rd, 2016 | Read time: 2 minutes

This holiday season, don’t lose sight of your health goals. It’s easy to enjoy seasonal dishes without ruining the hard work you’ve put in this year simply by making some smart swaps in your favorite recipes. This savory stuffing combines millet, wild rice and roasted seasonal veggies to create a wholesome and flavor-rich side dish in lieu of traditional bread-based stuffing. Vegan and gluten-free, it’s a crowd-pleaser that everyone at the table — even those carefully watching what they eat — can enjoy.

Gluten-Free Wild Rice & Millet Stuffing

Gluten-Free Wild Rice & Millet Stuffing

Recipe courtesy of SoundlyVegan for Bob’s Red Mill

Makes 12 servings


6 cups vegetable broth, divided
1 cup hulled millet
1 cup wild rice
6 cups vegetable broth, divided
4 golden beets, peeled and diced
2 celery stalks, finely diced
2 cups Brussels sprouts, quartered
2 shallots, minced
½ leek, thinly sliced
6 garlic cloves, minced
1 cup dried cranberries
½ cup hazelnuts
3 sprigs fresh thyme
2 sprigs fresh sage
1 sprig fresh rosemary
¼ cup fresh parsley, minced
Salt, to taste
Fresh black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. In a medium-sized pot, toast millet for several minutes. (Millet is toasted when the seeds begin to pop.) Add 2 cups of vegetable broth and a pinch of salt; bring to a boil, then reduce heat, cover and simmer until millet is light and fluffy, about 20 minutes. Transfer cooked millet to a bowl.
  3. In a large pot, bring 3 cups of vegetable broth to a boil. Add wild rice, reduce heat, cover and simmer for 35-40 minutes until rice is tender-soft. Drain, if needed, and transfer to a bowl.
  4. Once the oven is preheated, place beets and Brussels sprouts on a baking sheet and roast until edges are caramelized, about 30 minutes.
  5. In a large fry pan over medium heat, drizzle olive oil in a pan and add the celery, shallots, leek and garlic. Cook until softened, then mix in the fresh herbs, hazelnuts and dried cranberries. Pour in 1 cup of vegetable broth and reduce heat to simmer.
  6. Fluff cooked millet with a fork. In large bowl, combine millet and wild rice. Stir in vegetable mixture, removing herb stems, and roasted beets and Brussels sprouts.
  7. Season with salt and pepper.

Note: For creative presentation, serve stuffed in a roasted pumpkin or squash. To prepare, remove top and scoop out insides. Bake pumpkin/squash on a baking sheet at 400 degrees F for one hour or until softened. Fill with stuffing and serve.