Wild Rice Dressing

Wild Rice Dressing
Sang An

Serves 6-8
preparation
20
minutes
cooking
85
minutes

Ingredients

1
32-ounce container low-sodium chicken broth
1
cup
wild rice
1 1/4
brown rice
1
stick unsalted butter, plus more for the dish
1
small yellow onion, finely chopped
3
stalks celery, finely chopped
1
cup
fresh flat-leaf parsley leaves, finely chopped
1/4
cup
fresh sage, finely chopped
1
cup
pecans, finely chopped
1
cup
dried apricots or cranberries, roughly chopped
1
teaspoon
kosher salt
1/2
teaspoon
black pepper

Directions

  1. Heat oven to 350° F.
  2. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.
  3. Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Fat 22 g
  • Sat Fat 8 g
  • Cholesterol 35 mg
  • Sodium 377 mg
  • Carbohydrate 39 g
  • Fiber 5 g
  • Sugar 8 g
  • Protein 8 g
What does this mean? See Nutrition 101.