Rating: 3.5 stars
34 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
  • 34 Ratings

This Wild Rice Dressing recipe isn't only meant for Thanksgiving. Since you can prepare it ahead and bake when you're ready to enjoy, it's easy to add this sweet and savory wild rice recipe as a side for any weeknight dinner.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
cook:
45 mins
bake:
35 mins
total:
1 hr 45 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

To Make Ahead

Prepare as directed through Step 4. Cover and chill for up to 24 hours. To serve, preheat oven to 350°F. If desired, drizzle dressing with 1/4 cup additional reduced-sodium chicken broth to moisten. Bake as directed.

Nutrition Facts

212 calories; fat 7g; cholesterol 10mg; saturated fat 3g; carbohydrates 33g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 5g; vitamin a 1360.5IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 60.5mcg; sodium 220mg; potassium 230mg; calcium 40.4mg; iron 1.6mg.
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