Looking for something different than traditional bread stuffing? This rice stuffing featuring a blend of wild and brown rice, fresh cranberries, and our juicy Ground Wagyu Beef is the stuffing for you! This delicious stuffing is gluten-free, healthy, and a hearty side dish that will earn a place on and off the Thanksgiving table. We thought it was so great we used it to stuff some roasted acorn squash and ate it for our dinner entree!
Time: 1 hour, 15 minutes
- 1 pound Lone Mountain Wagyu Ground Beef
- 2 cups Wild Rice Blend (we used Lundberg Brand)
- 2 cups fresh cranberries
- 2 Tablespoons olive oil
- 2 medium cipollini onions, roughly chopped
- 6 cloves garlic, chopped
- 1 medium zucchini, finely chopped
- 2 cups chopped celery (about 5 stems)
- 1 Tablespoon chopped fresh oregano
- 1 Tablespoon chopped fresh sage
- 1 Tablespoon tamari
- 3 1/2 cups chicken or vegetable broth
- Sea salt and black pepper to taste
Preheat oven to 350 degrees.
Combine broth and rice in a medium saucepan and bring to boil. Cover with tight fitting lid and reduce to a simmer for 45 minutes. Remove from heat, keeping lid on tightly, and let sit for 10 minutes. Fluff with fork and set aside.
While the rice is cooking, rinse cranberries and spread evenly on a baking sheet. Drizzle with about 2 teaspoons of olive oil and coat evenly. Bake until cranberries are soft, about 10 minutes (some my pop, that’s ok). Remove from oven and set aside.
Heat remaining olive oil in large skillet over medium heat. Sauté onion until translucent. Add garlic and cook until soft, another couple of minutes. Add Ground Wagyu. After a couple of minutes, add in fresh chopped herbs, mixing evenly. Cook for 5 minutes, until Ground Wagyu is mostly done but pink inside.
Using a slotted spoon, transfer Ground Wagyu into a large bowl. Add celery and zucchini to the skillet, cooking in Wagyu juices, until tender, about 7-8 minutes. Add Wagyu back in skillet with vegetables. Salt and pepper to taste and cook for an additional 5 minutes, until meat is cooked through.
In a large serving bowl, combine rice, Wagyu mixture, and cranberries. Add tamari and mix evenly. Let sit for at least 15 minutes for flavors to saturate and serve.
If using as stuffing for acorn squash:
Keep oven at 350 degrees F. Cut squash in half, remove seeds, brush with olive oil, and sprinkle with salt and pepper. Place face down (so rind is up) on parchment lined baking sheet until rind is tender to touch, about 40 minutes. Flip squash and fill with rice stuffing. Bake for an additional 15-20 minutes.