November 17, 2010 by Flora Dawn
Although many families will probably insist on the traditional gluten-filled favorites this holiday season, requiring special gluten free dishes made for those eating gluten free, I feel it is really easier and much more considerate to simply make the entire meal gluten free. There are so many wonderful, gluten free side dishes appropriate for the holiday (that don’t cost a fortune to make).
I am huge fan of having holiday food traditions and following so-and-so’s famous recipe for pie, cranberry sauce, of “fill in the blank” dish. But, when you are presented with new dietary restrictions, I think it is really wise to create new dishes that everyone can enjoy; and starting some new holiday food traditions in the process. Even food disasters can make some fun memories, trust me on this one 🙂
With Thanksgiving next week, I thought now was a great time to post a gluten free side that the whole family can enjoy-Wild Rice Spoonbread. Spoonbread is a classic, Southern dish. Its main ingredient is cornmeal and the texture falls somewhere between a pudding and a souffle in my opinion. It’s easy, delicious, and rather inexpensive to make.
In this version, wild rice, dried cranberries and some savory herbs are mixed in. The flavors are very similar to cornbread stuffing, only this dish was a lot less effort and softer texture. I think it is a great, simple alternative to a traditional stuffing, and it’s gluten free. It does reheat well, so if you wanted to make it the day before and reheat, it will make your meal all the easier.
Happy Holiday Cooking!
Wild Rice Spoonbread
If you have fresh herbs on hand, they would be great here instead of the poultry seasoning.
- 1/2 cup wild rice uncooked
- 1 cup yellow cornmeal
- 2 cups water
- 3/4 cup milk
- 2 TB butter
- 1 tsp salt
- 2 tsp baking powder
- 3 eggs
- 1/2 cup dried cranberries
- 1 tsp poultry seasoning, or more to taste
- 1/2 cup chopped pecans, optional
- Cook rice according to package directions. (This typically requires adding about 2 cups of water and simmering until the grains split open, about 40 minutes. Adding more water if necessary.)
- While rice is cooking, butter a 2-qt casserole dish or 9×13 pan and preheat oven to 400.
- In a large saucepan, combine the cornmeal and water and bring to a simmer; stirring constantly until thickens, about 3 minutes. Remove from heat.
- Stir in the milk, butter, salt and baking powder. Whisk in the eggs. Add the cooked wild rice, cranberries, poultry seasoning, and pecans if using. Pour into prepared dish and bake for 35-40 minutes or until golden brown. Serve warm (although I thought the leftovers cold were also rather tasty).