Wild Brown Rice with Cranberry and Pine Nut Stuffing

Wild Brown Rice with Cranberry and Pine Nut Stuffing

We love that this festive dish from Foodologist Anastasia Georgeu is wheat- and gluten-free!


1 cup wild rice, cooked

1 cup brown rice, cooked

 Pinch of quality salt

1 TBSP thyme, fresh leaves or dried

1-2 red onions, chopped

2 celery sticks, chopped

1 t cumin

8 TBSP pine nuts, lightly toasted (optional)

150g cranberries, dried

2 big handfuls flat leaf parsley, chopped

4 TBSP *coconut oil, ghee or butter

1/2 cup vegetable or chicken stock (optional if baking the stuffing)

1 TBSP butter (optional if baking the stuffing)


For the rice

Cook the rice according to packet instructions.

Or the way I cook rice is to soak rice in warm water with a little lemon juice overnight or for about 7 hours.  Place in a saucepan and bring to the boil, skim off any impurities, add 1 tablespoon sea salt and reduce to lowest heat, pop the lid on and allow to cook for 45 mins.  Turn off the heat and voila ready for use. Don’t worry if the rice gets a bit mushy, it helps it bind together.

For the stuffing

Place oil or ghee into a big pan, add the celery, thyme, onions, cumin and a pinch of salt, fry gently until nice and golden. Add the cooked rice, nuts, parsley and cranberries and mix well. Season to your own taste.At this stage you can either:

EAT as is it is as an accompaniment to your meal.

OR, add the stock and butter and then

STUFF something like turkey, chicken, pumpkin, butternut


BAKE in a large oven dish or individual ramekins for about 30 mins at a high setting of 220°C until nice and crispy on top (that is when you know its ready). Dot some butter on top for extra moisture and flavour.


* Soaking rice and grains before use makes them more digestible and increases the nutritive content.

Ghee is clarified butter, where the milk solids have been removed.  Both ghee and coconut oils are the best to cook with at high temperatures as the are stable, vegetable oils and olive oil should only be used in low to medium heat cooking.

Most health food and organic stores will stock ghee and coconut oil.

If you are unable to get ghee or coconut oil just use olive oil or butter.

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