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 itโs 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.

Giada Brown and Wild Rice Dressing Ingredients
- 8 ounces of applewood-smoked bacon, cut crosswise into ยฝ-inch-wide strips
- 4ยฝ cups of low-sodium chicken broth
- 3 tablespoons of chopped fresh thyme leaves
- 1ยผ cups of organic brown rice (about 8.6 ounces)
- 1ยผ cups of wild rice (about 7.6 ounces)
- 6 tablespoons of unsalted butter (ยพ stick)
- 2 (10-ounce) bags of pearl onions, blanched in boiling water for 2 minutes, then peeled
- 1ยฝ pounds of portobello mushrooms, dark gills scraped away and discarded, coarsely chopped (7 to 8 cups of ยพ-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
- ยพ cup of toasted hazelnuts, husked and coarsely chopped (optional)
How To Make Giada Brown and Wild Rice Dressing
- 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.
- 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.
- 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.
- Sautรฉ the Pearl Onions: In the reserved skillet, add 1 tablespoon of butter and heat over medium-high. Sautรฉ the pearl onions until golden and tender, about 7 to 8 minutes. Transfer to a bowl and set aside.
- 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 sautรฉ for 5 minutes until theyโre tender but still bright green.
- 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.
- 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 sautรฉ the vegetables in 2 additional tablespoons of olive oil. Add a dash of smoked paprika to mimic the baconโs 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 arenโt 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
How Do I Store the Leftover Dressing?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
Can I Use Frozen Pearl Onions?
Absolutely. Just thaw and drain them before sautรฉing. They wonโt have the same crispness but will still add that sweet, mild flavor to the dish.
What Can I Substitute for Bacon?
If you donโt eat bacon, try using turkey bacon or smoked sausage. Both options add a similar smoky taste without pork.
Can I Make This Dish Ahead of Time for a Holiday Meal?
Yes, you can make it up to a day in advance. Assemble everything except the bacon and nuts, and then reheat and add the toppings just before serving.
Check out More Recipes:
- Giada Roman Caprese Salad
- Giada Roasted Cauliflower and Quinoa Salad
- Giada Seared Rib-eye Steak With Arugula-roasted Pepper Salad
Giada Brown and Wild Rice Dressing
Course: DinnerCuisine: AmericanDifficulty: Moderate8
15
minutes1
320
kcalHolidays 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 itโs no compromise at all. Be sure to buy plain wild rice, not a pilaf or rice blend.
Ingredients
8 ounces of applewood-smoked bacon, cut crosswise into ยฝ-inch-wide strips
4ยฝ cups of low-sodium chicken broth
3 tablespoons of chopped fresh thyme leaves
1ยผ cups of organic brown rice (about 8.6 ounces)
1ยผ cups of wild rice (about 7.6 ounces)
6 tablespoons of unsalted butter (ยพ stick)
2 (10-ounce) bags of pearl onions, blanched in boiling water for 2 minutes, then peeled
1ยฝ pounds of portobello mushrooms, dark gills scraped away and discarded, coarsely chopped (7 to 8 cups of ยพ-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
ยพ cup of toasted hazelnuts, husked and coarsely chopped (optional)
Directions
- 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.
- 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.
- 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.
- Sautรฉ the Pearl Onions: In the reserved skillet, add 1 tablespoon of butter and heat over medium-high. Sautรฉ the pearl onions until golden and tender, about 7 to 8 minutes. Transfer to a bowl and set aside.
- 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 sautรฉ for 5 minutes until theyโre tender but still bright green.
- 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.
- Finish and Serve: Transfer to a serving bowl, then sprinkle with the crispy bacon and toasted hazelnuts if desired. Serve warm and enjoy!
Nutrition Facts
8 servings per container
- Amount Per ServingCalories320
- % Daily Value *
- Total Fat
18g
28%
- Saturated Fat 6g 30%
- Cholesterol 35mg 12%
- Sodium 500mg 21%
- Total Carbohydrate
32g
11%
- Dietary Fiber 5g 20%
- Sugars 3g
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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