Wild Rice Dressing

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  • Makes: 12 servings
  • Prep: 25 mins
  • Cook: 45 mins
  • Bake: 35 mins 350°F

Wild Rice Dressing

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. 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.

From the Test Kitchen

To Make Ahead:

Prepare as directed, except do not bake. Chill for up to 24 hours. Preheat oven to 350 degrees 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.

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Nutrition Facts (Wild Rice Dressing)

  • Per serving:
  • 212 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 10 mg chol. ,
  • 220 mg sodium ,
  • 33 g carb. ,
  • 3 g fiber ,
  • 7 g sugar ,
  • 5 g pro.
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