Christmas Rice Stuffing Recipe

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Christmas Rice Stuffing Recipe

I love making this delicious Christmas Rice Stuffing recipe that combines a flavorful blend of nutty brown rice medley, toasted pine nuts, and sweet currants. It's become my family's go-to festive dish that's ready in just 30 minutes and is perfect as a side or main meal!

Prep Time5

Cook Time25

Total Time30

Course: 30 Minutes or Less, Side Dish

Cuisine: Greek

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 377kcal

Author: Anjali Shah

Ingredients

2 cups brown rice medley , and wild, brown or mixed rice works
3 ½ cups veggie broth to cook rice , you can also use water but won’t be as flavorful (use low sodium if needed)
6 tablespoons seedless currants
1 cup white cooking wine , you can cub veggie broth
1 cup chopped sweet or yellow onion
3 garlic cloves , finely chopped
1/4 cup finely chopped celery
drizzle your favorite oil for sautéing , or use about 1/2 cup broth if oil free, may need more if it gets too dry (low sodium if needed)
1/4 cup finely chopped parsley
1/2- 3/4 teaspoon sea salt , adjust for preference
1/4 teaspoon ground black pepper
1 cup pine nuts , you can sub another nut like walnuts
1/4 cup slivered almonds

US Customary - Metric

Instructions

Preheat oven to 350°F/180°C.
Soak the currants in the wine (or veggie broth).
Partially cook the rice in veggie broth or water, you can use a rice cooker but watch it carefully so it doesn’t over cook. If using the stove top method, watch it so it doesn’t burn. Cook for about 2/3 as long as the directions state.
Sauté onions, garlic and celery with a drizzle of oil or the broth in a pan over medium heat until browned. If using broth, use about half the veggie broth to start then add more as needed.
Add parsley, salt and pepper and sauté a few more minutes.
Add currants with the wine/veggie broth, pine nuts and almonds. Simmer for a few minutes.
Add rice and simmer for a few more minutes. Add more veggie broth if it’s too dry.
Serve as is or transfer to a baking dish and cover with foil, watching so it doesn’t get too dry. Bake for 5-10 minutes.

Notes

My #1 Secret Tip for making this vegan rice stuffing recipe is to soak the currants in warm broth or white wine while I prep everything else. It gives them the juiciest texture and infuses the whole dish with a sweet little pop of flavor that always surprises my guests in the best way.
Rinse your rice before cooking: I always give the rice a good rinse under cold water to remove excess starch. I like that it helps the grains stay separate and not get sticky.

Use a mix of rice for the best texture: Sometimes I mix brown rice with wild rice or long grain for extra texture and color.

Toast the nuts first: I like to toast the pine nuts and almonds in a dry skillet before adding them in.

Prep the rice the day before: If I’m making this for a big holiday meal, I cook the rice ahead of time and keep it in the fridge. It saves time and actually helps the texture stay firm in the final dish.

Nutrition