Hazelnut Pomegranate Stuffing

Hazelnut Pomegranate Stuffing

Serves 6 70 minute prep time

Who says stuffing needs to be made with bread or that you have to use carrots and celery? Not me, that’s for sure. The holidays are a time for fun and celebration and with many events revolving around the dinner table I say let the fun start in the kitchen! Play around with your favorite recipes for a new twist on classic dishes like this rice-based stuffing complete with nutrient dense plant-based ingredients including goji berries and pomegranate.


  • 2 cups vegetable broth
  • ¼ cup wild rice
  • ¾ cup brown rice
  • 3 Tbsp coconut oil
  • 1 large onion, diced
  • 1½ cups mushrooms, chopped (approximately 4 large, brown mushrooms)
  • 2 cups kale leaves (stems removed), chopped
  • ½ cup hazelnuts, chopped
  • ½ cup dried figs, chopped
  • ½ cup pomegranate seeds
  • ¼ cup dried goji berries
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary
  • Dash sea salt


  • Bring broth, sea salt, thyme and rosemary to a boil, add rice and return to a boil.

  • Cover, reduce heat to med-low and simmer for 30 minutes.

  • Remove rice from heat, covered for 10 minutes.

  • While rice is cooking; sauté onions in 2 tablespoons coconut oil until tender, add mushrooms and kale, stir frequently until everything is sautéed.

  • Transfer this mixture to bowl and set aside.

  • Fluff rice with a fork then mix in onions, mushrooms and kale.

  • Add in dried figs, hazelnuts, pomegranate seeds and goji berries.

  • Preheat oven to 350F.

  • Lightly cover inside of casserole dish with remaining coconut oil.

  • Add stuffing to casserole dish, cover and bake for 20 minutes.

  • Remove cover and bake for 10 additional minutes or until lightly browned.

  • Top with a sprinkle of rosemary and thyme.