Wild Rice Dressing

Name: Wild Rice Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 stalks celery, finely chopped; 237 milliliters dried apricots or cranberries, roughly chopped; 237 milliliters fresh flat-leaf parsley leaves, finely chopped; 59 milliliters fresh sage, finely chopped; 1 teaspoon kosher salt; 907 grams low-sodium chicken broth; 237 milliliters pecans, finely chopped; 1 stick unsalted butter, plus more for the dish; 237 milliliters wild rice; 1 small yellow onion, finely chopped

Wild Rice Dressing might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 330 calories, 8g of protein, and 22g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have pecans, flat-leaf parsley leaves, rice, and

Instructions

Heat oven to 350 F. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil.

Ingredients you will need

Broth

Water

Equipment you will use

Oven

Pot

Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes. Melt the butter in a large skillet over medium-low heat.

Ingredients you will need

Brown Rice

Wild Rice

Butter

Equipment you will use

Frying Pan

Add the onion and celery and cook for 10 minutes.

Ingredients you will need

Celery

Onion

Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss.

Ingredients you will need

Cooked Rice

Cranberries

Apricot

Parsley

Pecans

Pepper

Sage

Salt

Transfer to a buttered casserole. Cover and bake for 25 minutes.In Advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours.

Equipment you will use

Oven

Bake as directed, adding 10 minutes to the baking time.

Equipment you will use

Oven