Holidays can be a tough time to please everyone, especially if you are trying to accommodate special dietary needs, and this colorful, flavorful Giada Brown and Wild Rice Dressing just happens to be gluten-free, but it’s no compromise at all. Be sure to buy plain wild rice, not a pilaf or rice blend.

Prepared with wild rice, brown rice, applewood-smoked bacon, pearl onions, and Brussels sprouts, this savory and hearty wild rice dressing recipe is perfect for dinner gatherings. It takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

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Giada Brown and Wild Rice Dressing Ingredients

• 8 ounces of applewood-smoked bacon, cut crosswise into ½-inch-wide strips
• 4½ cups of low-sodium chicken broth
• 3 tablespoons of chopped fresh thyme leaves
• 1¼ cups of organic brown rice (about 8.6 ounces)
• 1¼ cups of wild rice (about 7.6 ounces)
• 6 tablespoons of unsalted butter (¾ stick)
• 2 (10-ounce) bags of pearl onions, blanched in boiling water for 2 minutes, then peeled
• 1½ pounds of portobello mushrooms, dark gills scraped away and discarded, coarsely chopped (7 to 8 cups of ¾-inch pieces)
• 1 pound of Brussels sprouts, root ends trimmed and discarded, halved lengthwise, then thinly sliced crosswise (about 4 cups)
• Kosher salt and freshly ground black pepper, to taste
• ¾ cup of toasted hazelnuts, husked and coarsely chopped (optional)

How To Make Giada Brown and Wild Rice Dressing

1. Cook the Bacon: In a large heavy skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to transfer it to paper towels, leaving 2 tablespoons of drippings in the skillet.
2. Prepare the Rice: In a large saucepan, bring the chicken broth and 1 tablespoon of thyme to a boil. Add the brown rice and bring it back to a boil. Reduce the heat, cover, and simmer for 10 minutes.
3. Add the Wild Rice: Stir in the wild rice and return to a boil. Reduce the heat, cover, and simmer for 40 minutes until the rice is tender but still has a slight chew.
4. Sauté the Pearl Onions: In the reserved skillet, add 1 tablespoon of butter and heat over medium-high. Sauté the pearl onions until golden and tender, about 7 to 8 minutes. Transfer to a bowl and set aside.
5. Cook the Mushrooms and Brussels Sprouts: To the skillet, add 2 tablespoons of butter and the mushrooms. Cook until browned and tender, around 7 to 8 minutes. Stir in the Brussels sprouts and sauté for 5 minutes until they’re tender but still bright green.
6. Combine the Ingredients: Mix the cooked rice, remaining 3 tablespoons of butter, the rest of the thyme, and reserved onions into the skillet. Gently toss everything together and season with salt and pepper.
7. Finish and Serve: Transfer to a serving bowl, then sprinkle with the crispy bacon and toasted hazelnuts if desired. Serve warm and enjoy!

Recipe Tips

• Make It Vegetarian: To create a vegetarian version, skip the bacon and sauté the vegetables in 2 additional tablespoons of olive oil. Add a dash of smoked paprika to mimic the bacon’s smoky flavor.
• Boost the Flavor with Herbs: If you want more depth, add fresh rosemary or sage along with the thyme. Both herbs pair well with the earthy wild rice and mushrooms, adding a warming holiday taste.
• Crunchy Toppings: If hazelnuts aren’t your thing, try using pecans or sliced almonds for a different nutty crunch. Toast them first to bring out a richer, deeper flavor.
• Make-Ahead Tip: You can prepare the rice and vegetables a day ahead to save time. Just store them separately in airtight containers in the fridge and combine before serving.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Roman Caprese Salad
• Giada Roasted Cauliflower and Quinoa Salad
• Giada Seared Rib-eye Steak With Arugula-roasted Pepper Salad