Holidays Wild Rice Dressing with Prosciutto and Spicy Pecans

Updated: Apr 30

A wonderful blend of wild rice, prosciutto, cranberries, walnuts with a kick! Perfect for a Holiday dinner!

The holidays are always a stressful time for Celiacs and those with gluten sensitivities. The need for gluten free recipes increases and going through thousands of recipes online can be overwhelming. I started making this dish 5 years ago and there is not a holiday that it is not requested. Everyone loves it!

Here is the best side dish you will ever make for your holiday dinner! You can skip the prosciutto for religious, lifestyle or personal reasons and it will still be delicious beyond believe.

Prep time: 5 minutes

Cooking time: 25 minutes

Serves 6 people


For a complete vegetarian option, substitute the chicken stock for vegetable stock and skip the prosciutto.

  • 1 tbs cayenne pepper

  • The zest of an orange

  • 1/4 cup of diced green onions

  • 1/2 cup of diced sweet onions

  • 1 tbs of cumin seeds

  • 1/2 cup of dried cranberries

  • salt & pepper

  • 1/3 cup of Maple Syrup

  • 1 cup of walnuts

  • 3 cups of Royal Blend Rice (Texmati White, Brown Rice, Wild Rice, and Red Rice)

  • 8 slices of prosciutto

  • 5 cups of low sodium vegetable or chicken stock

  • Vegetable oil


  1. In a large pot heat up 2 table spoons of oil to medium high heat.

  2. Add onions and cook until translucent.

  3. Add Cumin seeds and cook for 2 minutes.

  4. Add Rice and roast for 1 minute.

  5. Add Orange zest and mix well.

  6. Add 4 cups of stock, bring to a boil, cover, reduce heat to a simmer and cook for 15 minutes or until the rice is tender.

  7. In a frying pan add 2 tbs of oil and cook the prosciutto until crispy. Remove, chop and set aside.

  8. Add pecans, cayenne pepper, and stock to pan. Stir.

  9. Add Maple Syrup and stir until mixture becomes sticky.

  10. Remove from heat and set aside.

  11. In a large mixing bowl, add the rice, the dried cranberries, pecans and prosciutto. Mix all well.

  12. Decanter into a serving bowl and sprinkle with green onions.


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