Mixed Rice Stuffing With Caramelized and Crispy Shallots

Mixed Rice Stuffing With Caramelized and Crispy Shallots image Author: Canadian Living Credits: Mixed Rice Stuffing With Caramelized and Crispy Shallots image

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Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2014


  • 1 tablespoon olive oil
  • 2 ribs celery finely diced
  • 1 carrots finely diced
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon pepper
  • pinch salt
  • 1/3 cup dry white wine
  • 2 1/4 cups brown and wild rice blend (such as Lundberg Wild Blend Rice)
  • 3 1/2 cups sodium-reduced chicken broth (approx)
  • 1 egg
  • 2 tablespoons butter cubed
  • 2 bags shallots
  • 4 teaspoons butter
  • pinch each salt and pepper
  • 2 tablespoons cornstarch
  • vegetable oil for frying


In large saucepan, heat oil over medium heat; cook celery, carrot, garlic, sage, thyme, pepper and salt, stirring, until softened, about 10 minutes. Increase heat to high; add wine. Cook, stirring, until no liquid remains, about 3 minutes. Stir in rice and broth. (Adjust amount of broth according to directions on package of rice.) Bring to boil; reduce heat, cover and simmer until no liquid remains, about 55 minutes. Fluff with fork.

Shallots: Meanwhile, set aside 3 of the shallots; halve remaining shallots lengthwise. In cast-iron or heavybottomed skillet, melt butter over medium heat; cook halved shallots, salt and pepper, stirring and adding 1 to 2 tbsp water every 5 to 10 minutes, until softened, golden brown and caramelized, about 40 minutes. (Makeahead: Let cool completely; cover and refrigerate for up to 24 hours.)

Meanwhile, slice reserved shallots into thin rings; toss with cornstarch, shaking off excess. In heavy-bottomed saucepan, heat 1/4-inch (5 mm) oil; working in batches, cook shallot rings until golden brown, about 1 minute. Using slotted spoon, transfer to paper towel–lined plate to drain. (Make-ahead: Store at room temperature for up to 2 hours.)

Stir caramelized shallots into rice mixture; scrape into 8-cup (2 L) casserole dish. Whisk egg with 2 tsp water; brush over mixture. Top with butter; cover with foil. Bake in 450 F (230 C) oven for 20 minutes; remove foil and cook until top is browned and crispy, about 15 minutes. Sprinkle with shallot rings.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 261 mg
  • Sugars 2 g
  • Protein 7 g
  • Calories 275.0
  • Total fat 8 g
  • Potassium 327 mg
  • Cholesterol 28 mg
  • Saturated fat 3 g
  • Total carbohydrate 45 g


  • Iron 10.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mixed Rice Stuffing With Caramelized and Crispy Shallots