My Top Picks Fall Favorites Meatless

Wild Rice Dressing

Love this side dish! Nice change from a bread based stuffing.

Ingredients

  • 16 oz. low sodium chicken broth
  • 1/2 + 1/8 cups *uncooked brown rice (not quick cook)
  • 1/2 c. wild rice
  • 1 small yellow onion, finely chopped
  • 1-1/2 stalks celery, finely chopped
  • 4 Tbls. unsalted butter
  • 1/2 c. fresh flat-leaf parsley leaves, finely chopped
  • 1/8 c. fresh sage, finely chopped (or 2 t. dry)
  • 1 t. kosher salt
  • 1/4 t. black pepper
  • 1/2 c. dried apricots or cranberries
  • 1/2 c. pecans, finely chopped

Instructions

In a pot, over med-high heat, bring the broth and 1 cup water to a boil. Add the wild rice and brown rice (if cook time is the same), reduce heat to low and cover. Simmer until tender; about 50-55 minutes (follow cook time on package of wild rice).

*IF COOK TIME ON THE BROWN RICE IS LESS THAN WILD RICE COOK-TIME, ADD BROWN RICE PER PACKAGE COOK-TIME DIRECTIONS, AFTER THE BROWN RICE HAS BEEN COOKING SO THAT THEY BOTH GET DONE AT THE SAME TIME.

Melt butter in a large skillet over med-low heat. Add the onion and celery and cook for 10 minutes.

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

Transfer to a buttered casserole dish. Cover and bake for 25 minutes in a 350 degree preheated oven.

NOTE: To make ahead, assemble the dressing, but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.