This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Cheers!
Wild Rice and Millet Stuffing
Contributed by Soundly Vegan
- 1 cup Wild Rice
- 1 cup Hulled Millet
- 2 stalks Celery, finely diced
- 4 golden Beets, peeled and cut into bite-sized pieces
- 2 cups Brussels Sprouts, quartered
- 1 cup Cranberries
- 1/2 cup Hazelnuts
- 1/2 Leek, sliced thinly
- 2 Shallots, minced
- 6 cloves Garlic, minced
- 1/4 cup fresh Parsley, minced
- 3 sprigs fresh Thyme
- 1 sprig fresh Rosemary
- 2 sprigs fresh Sage
- 6 cups Vegetable Stock, divided
- 1 Sea Salt to taste
- 1 Freshly cracked Black Pepper to taste
Preheat oven to 400°F. Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.
In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.
Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.
Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.
When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts. Makes 12 servings.
Optional: Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.