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Traditional Greek Holiday Rice Stuffing

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Make this traditional Greek rice stuffing for your next holiday dinner. Super flavorful and adds a great element of uniqueness to your holiday table!

Cream plate with rice stuffing on it covered with chopped parsley

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This post was originally published on 12/17/2014

I grew up eating this rice stuffing every Christmas and it was always one of my favorite dishes. I turned it into a vegan version and love that I can continue to share it with my family every year!

Traditional Greek Rice Stuffing

When I think of the holidays, this stuffing is top of my list. I didn’t grow up eating bread based stuffing, my parents are immigrants so our holidays always had a Greek twist, and my mom’s stuffing was one of my favorite parts of the holiday season.

History of Greek rice stuffing

In Greece there is no such thing as Thanksgiving, so stuffing is always made for Christmas. This particular version is one that my yiayia (grandmother in Greek) made and my own mom adapted throughout the years.

Growing up my mom didn’t have a lot of money, in fact there were times they weren’t sure if food would last long enough, so when it came time for Christmas they used what they had. This stuffing used the parts of the turkey you wouldn’t eat otherwise, liver and giblets.

I know, not my idea of yum. LOL But such was life in a poor Greek village. Other people were able to use ground beef and chestnuts, but those cost money.

My mom’s version started out using it to stuff our thanksgiving turkey as we adapted to American traditions, and then at Christmas she would make it as a side dish to lamb (another Greek Christmas tradition).

As time went on it has evolved into purely vegetarian side dish. It’s now at the table every Christmas, and often Thanksgiving as well, which means we always have something we love to eat!

Fork taking a bite from a plate of rice stuffing

Prepping stuffing ahead of time

Since the holidays are usually filled with craziness, it’s great to have a few things you can make the days before. This Greek rice stuffing is one of those recipes. In fact, I’d say that it almost tastes better the next day!

If you want to prep ahead of the prep ahead (does that even make sense? LOL), there are a few things you can do:

  • chop all the veggies and herbs
  • partially cook the rice

When it’s time to make it everything will be primed and ready!

How to store leftover rice stuffing

I always store leftovers in an airtight container in the fridge. It stores great, and you can even freeze it if you want to. However I doubt you will have enough left to do so.

When you are ready to eat it again, it can easily be heated in the microwave, or you can put it in a glass baking dish and warm it in the oven. You may need to add some broth so it doesn’t dry out, but don’t put too much liquid because it will get mushy.

How to Make Greek Rice Stuffing

This rice stuffing has a few steps but totally worth the amazing end result!

  1. Partially cook the rice. Black pot filled with a brown rice medley
  2. Sauté the other ingredients. Wooden spoon mixing nuts, currants and sautéed veggies in a pan
  3. Add the rice and transfer to a baking dish. Wooden spoon mixing rice stuffing in a black pan
  4. Bake and serve! Rice stuffing in a white baking dish

What do I serve with rice stuffing?

Since we make this rice stuffing during the holidays, I have loads of other side dishes, and a few main meals, that we eat this with. Here are some of our favorite:

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Cream plate with rice stuffing on it covered with chopped parsley

Traditional Greek Holiday Rice Stuffing

Sophia DeSantis
Make this traditional Greek rice stuffing for your next holiday dinner. Super flavorful and adds a great element of uniqueness to your holiday table!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Greek
Servings 8
Calories 377 kcal

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

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

  • Soaking the currants in white wine really helps with flavor but you can also do veggie broth if you don’t use wine.
  • Servings vary between 8-10 depending on what else you are serving.
Tips to prep ahead:
  • Precook rice and chop veggies/herbs to be ready when you make it.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 377kcalCarbohydrates: 51gProtein: 7gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 201mgPotassium: 420mgFiber: 4gSugar: 10gVitamin A: 180IUVitamin C: 4mgCalcium: 50mgIron: 3mg

Nutrition and metric information should be considered an estimate.

Keyword Healthy stuffing, vegan stuffing
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Comments

  1. Debbie Argentos Vaughan says

    This recipe looks just like the rice dressing my grand father made except his had wine in it. It also didn’t have some of the other ingredients you put in it. I wonder how much wine I would use to make it?

    Reply

  4. Mina says

    This sounds very similar to the stuffing my papou made! his had chestnuts in it too. I’m going to try this this year!

    Mina

    Reply

    • veggiesdontbite says

      Thank you Trinity! You are too kind! They taste really good together, I grew up with this so it always reminds me of home.

      Reply

  13. The Vegan 8 says

    It looks delicious Sophia! This is the same rice blend I use to make my Unfried Rice, I love the different textures of it too. Love the addition of wine, makes everything taste better, lol! Also love the addition of the pine nuts, they are an expensive nut, so I don’t use them often, but they sure are yummy!

    Reply

    • veggiesdontbite says

      Thank you! Isn’t that rice medley awesome?! I’m a sucker for al dente texture and this medley turns out perfect every time. And wine does make everything taste better, LOL! I can’t wait to be able to drink it again and not just have it in my food, ha! Pine nuts sure aren’t cheap, but add such great flavor. I definitely save them for special dishes like this as well!

      Reply

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