Recipes and Cooking Wild Rice Dressing By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 45 mins Bake Time: 35 mins Total Time: 1 hrs 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 ¼ cup water 1 14.5 ounce can reduced-sodium chicken broth 1 cup wild rice 1 cup long grain white rice ¾ cup dried cherries 2 tablespoon port or cranberry juice ¼ cup butter ¾ cup chopped celery (1 1/2 stalks) ¾ cup chopped leeks (2 medium) ½ cup chopped carrot (1 medium) ¼ cup snipped fresh Italian (flat-leaf) parsley 1 tablespoon snipped fresh thyme 1 tablespoon snipped fresh sage ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup sliced almonds, toasted Directions 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. Meanwhile, in a small bowl combine dried cherries and port. Let stand, covered, for 20 minutes. Preheat oven to 350°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. In a large bowl combine cooked rice, cherry mixture, vegetable mixture, and almonds. Spoon into a lightly greased 2-quart casserole or baking dish; cover with foil. Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice. To Make Ahead: Prepare as directed, except do not bake. Chill for up to 24 hours. Preheat oven to 350°F. If desired, drizzle dressing with 1/4 cup additional reduced-sodium chicken broth to moisten. Bake, covered, for 45 to 50 minutes or until heated through. Rate it Print Nutrition Facts (per serving) 212 Calories 7g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 212 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 220mg 10% Total Carbohydrate 33g 12% Total Sugars 7g Protein 5g Vitamin C 3.5mg 18% Calcium 40.4mg 3% Iron 1.6mg 9% Potassium 230mg 5% Folate, total 60.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.