Wild Rice Dressing

0611vegetable-rice
Photo by Sang An
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4.0 stars based on 35 reviews
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  • Serves 6-8
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    Nutritional Information

    Per Serving

    • Calories 377 calories
    • Calories 53 calories from fat
    • Fat 22 g
    • Sat Fat 8 g
    • Cholesterol 35 mg
    • Sodium 377 mg
    • Protein 8 g
    • Carbohydrate 39 g
    • Sugar 8 g
    • Fiber 5 g
  • October 2006

Ingredients

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