Updated: Jan 17
A wonderful blend of wild rice, prosciutto, cranberries, walnuts with a kick! Perfect for a Holiday dinner!
Prep time: 5 minutes
Cooking time: 25 minutes
Serves 6 people to 8 people
Vegetarian Option Available
Skip the bread stuffing and dressing. Try this amazing Wild Rice Dressing! It is absolutely delicious and so easy to make! Here is the best side dish you will ever make for your 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.
What is the flavor profile?
It is a combination of sweet, spicy, savory, crunchy, and yummy!
What ingredients will In need to make this?
Prosciutto, a mix rice blend, an orange, green onions, sweet onions, cumin seeds, dried cranberries, salt & pepper, maple syrup, pecans, vegetable or Joe's Homemade Chicken Broth, cayenne pepper, and vegetable oil.
What else will I need to make this?
A non-stick pot (preferably), a non-stick skillet or frying pan, a cutting board, measuring cups and spoons, a knife, a plate, parchment paper, and a wooden spoon.
Can I make substitutions?
Yes...you can substitute the prosciutto with bacon, pancetta, or Jamón Serrano.
You can substitute the pecans with almonds. And finally, you can substitute the cranberries with raisins.
You can also use just wild rice or a rice blend like I do.
Can I make this vegan or vegetarian?
Yes. For a complete vegetarian option, substitute the chicken broth with vegetable broth and skip the prosciutto.
What is Wild Rice?
Wild rice (Ojibwe: manoomin; also called Canada rice, Indian rice, and water oats) is four species of grasses forming the genus Zizania, and the grain that can be harvested from them. The grain was historically gathered and eaten in North America and China. While now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.
While more widely known in English as wild rice, manomin is not classified as a rice but rather a cereal. Wild rice is not directly related to Asian rice (Oryza sativa), whose wild progenitors are O. rufipogon and O. nivara, although they are close cousins, sharing the tribe Oryzeae. Wild-rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.
The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife.
Nutritional Facts about Wild Rice
Typically sold as a dried whole grain, wild rice is relatively high in protein, the amino acid lysine and dietary fiber, and low in fat. Nutritional analysis shows wild rice to be the grain second only to oats in protein content per 100 calories. Like true rice, it does not contain gluten. It is also a good source of certain minerals and B vitamins. One cup of cooked wild rice provides 5% or more of the daily value of thiamin, riboflavin, iron, and potassium; 10% or more of the daily value of niacin, Vitamin b6, folate, magnesium, phosphorus; 15% of zinc; and over 20% of manganese.
What is thanksgiving?
Thanksgiving is a national holiday celebrated on various dates in the United States, Canada, Brazil, Grenada, Saint Lucia, and Liberia, and the sub-national entities Leiden, Norfolk Island, and the inhabited territories of the United States. It began as a day of giving thanks and sacrifice for the blessing of the harvest and of the preceding year.
Similarly named festival holidays occur in Germany and Japan. Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States and Brazil, and around the same part of the year in other places. Although Thanksgiving has historical roots in religious and cultural traditions, it has long been celebrated as a secular holiday as well.
Are there other Thanksgiving Recipes on this website?
Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes or....just click here.
1 tablespoon cayenne pepper
The zest of an orange
1/4 cup of diced green onions
1/2 cup of diced sweet onions
1 tablespoon of cumin seeds
1/2 cup of dried cranberries
salt & pepper
1/3 cup of Pure Maple Syrup
1 cup of pecans
8 slices of prosciutto
5 cups of low sodium vegetable or Joe's Homemade Chicken Broth
In a large pot over medium head, add 2 tablespoons of oil t. Once the oil is hot, add onions and cumin seed. Stirring frequently, cook until the onions are translucent.
Add the rice, 1.5 teaspoons of salt, 1 teaspoon of pepper, and roast for 1 minute then add the orange zest. Mix well.
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.
In a frying pan add 2 tablespoons of oil and cook the prosciutto until crispy. Remove, chop, and set aside.
Add pecans, cayenne pepper, and the remaining broth to frying pan. Stir well.
Add Maple Syrup and stir until mixture becomes sticky.
Remove from heat, transfer to a plate lined with parchment paper, and set aside.
In a large mixing bowl, add the cooked rice, the dried cranberries, pecans and prosciutto. Mix all well.
Decanter into a serving bowl and sprinkle with diced green onions.
Printable Recipe (PDF) below: