Move over bread, there’s a new stuffing in town. Loaded with flavor, healthy and so unique, this rice stuffing is the next winner at your holiday dinner!
When I think of the holidays, this stuffing is top of my list. I didn’t grow up eating bread based stuffing, in fact I don’t even really like traditional bread stuffing, all I knew was that my mom’s stuffing was one of my favorite parts of the holiday season.
So it’s pretty fitting that I get this recipe veganized and on the blog! It didn’t take much, just a few swaps and vegan it became. The incredible taste is still there, and the health factor just went up a notch!
This Rice Stuffing Will Blow The Regular Stuff Out Of The Water!
Traditionally this rice stuffing was put into a turkey. However, my mom often made it as a side dish as well since we weren’t always the ones making turkey for the holidays. I love this dish and once we went meat free, it was turkey stuffed no more!
I can’t even explain how flavorful and unique the taste is. I love that we only make it during the holiday season because it keeps me wanting more all year long!
It’s a fairly easy side dish to put together, and you can definitely do some prep the day before to make it even easier. If you’re looking for a unique dish for your Christmas dinner, or any holiday you may celebrate, then this is your dish! Give it a try and let me know what you think!
Other Vegan Holiday Recipes You Might Like;
- Smoky maple carrots with lemon thyme drizzle
- Maple roasted brussels sprouts
- Vegan scalloped cauliflower
- Peas with scallions and dill
As always, I love comments on the blog if you make this Greek Holiday Rice Stuffing, so make sure to let me know! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! Hope you enjoy!
- 2 cups brown rice medley
- 3 ½ cups veggie broth to cook rice can also use water but won’t be as flavorful (use low sodium if needed)
- 1 medium sweet onion finely chopped
- 3 garlic cloves finely chopped
- 4 tablespoons finely chopped celery
- 4 tablespoons finely chopped parsley
- 6 tablespoons seedless currants
- 1 cup white cooking wine make sure it is vegan to make this dish fully vegan or veggie broth to soak currants
- 1 cup pine nuts
- 4 tablespoons slivered almonds
- ½ cup veggie broth for sautéing may need more if it gets too dry (low sodium if needed)
- Himalayan pink salt & ground black pepper to taste
Preheat oven to 350°F (180°C). Soak currants in wine or veggie broth. Partially cook 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.
- Wash and finely chop onion, garlic, celery and parsley. Sauté onions, garlic and celery in a pan over medium heat until browned, 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. Enjoy!
- The brown rice medley I use is a combination of brown rice, black barley and daikon seeds, but any rice medley will work.
- You could also use all brown rice, but the different textures and tastes of a medley adds a nice layer of flavor.
- Soaking the currants in white wine really helps with flavor but you can also do veggie broth if you don’t use wine.
- I sautéed everything with veggie broth but feel free to use olive oil if you prefer. Make sure you add up the total veggie broth you will need as it is used in many steps.
- Tips to prep ahead: Precook rice and wash and chop veggies to be ready when you make it.