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Wild Rice Dressing

Makes: 12 servings
Prep 25 mins Cook 45 mins Bake 350°F 35 mins
Wild Rice Dressing
Ingredients
  • 2 1/4  cups  water
  • 1 14 1/2 ounce can  reduced-sodium chicken broth
  • 1  cup  wild rice
  • 1  cup  long grain white rice
  • 3/4  cup  dried cherries
  • 2  tablespoons  port or cranberry juice
  • 1/4  cup  butter
  • 3/4  cup  chopped celery
  • 3/4  cup  chopped leeks
  • 1/2  cup  chopped carrot (1 medium)
  • 1/4  cup  snipped fresh Italian (flat-leaf) parsley
  • 1  tablespoon  snipped fresh thyme
  • 1  tablespoon  snipped fresh sage
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  sliced almonds, toasted
Directions

1. In a large saucepan combine the water and broth. Bring to boiling. Stir in uncooked wild rice. Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in uncooked white rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes more or until tender. Drain off any excess liquid. Cool to room temperature.

2. Meanwhile, in a small bowl combine dried cherries and port. Let stand, covered, for 20 minutes.

3. Preheat oven to 350 degrees F. In a medium saucepan melt butter over medium heat. Add celery, leeks, and carrot; cook and stir about 5 minutes or until tender. Stir in parsley, thyme, sage, salt, and pepper; cook and stir for 1 minute more.

4. Lightly grease a 2-quart casserole; set aside. In a large bowl combine cooked rice, cherry mixture, vegetable mixture, and almonds. Transfer to the prepared casserole.

5. Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice.

From the Test Kitchen
  • Prepare as directed through Step 4. Cover and chill for up to 24 hours. To serve, preheat oven to 350 degrees F. If desired, drizzle dressing with 1/4 cup additional reduced-sodium chicken broth to moisten. Bake as directed.
Nutrition Facts (Wild Rice Dressing)
  • Servings Per Recipe 12,
  • cal. (kcal) 212,
  • Fat, total (g) 7,
  • chol. (mg) 10,
  • sat. fat (g) 3,
  • carb. (g) 33,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 5,
  • vit. A (IU) 1361,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • sodium (mg) 220,
  • Potassium (mg) 230,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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