Wild Rice, Cranberry and Pecan Dressing

By aerin8

Ingredients

• 1 cup sugar
• 1 (12 ounce) package fresh cranberries
• 4 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 large celery stalks, finely chopped
• 2 cups wild rice, well rinsed
• 2 1/2 cups vegetable stock or broth
• 2 1/2 cups water
• 1 1/2 tsp coarse salt
• 1 tbsp chopped fresh thyme or 1 tsp dried, crushed thyme
• 1/2 tsp finely ground pepper
• 1 cup coarsely chopped pecans

Details

Servings 8

Preparation

Step 1

In a medium saucepan, combine the sugar with 1 cup of water over medium heat. Bring to a simmer, stirring constantly until the sugar is dissolved. Add the cranberries and cook just until all the cranberries pop. Using a slotted spoon, transfer the cranberries to a bowl. (You can use the cranberry syrup for other uses).

In a large saucepan, melt the butter and add the onion and celery. Saute until soft, about 4 minutes. Add the rice, vegetable stock, 2 1/2 cups water, salt, thyme and pepper. Bring to a boil, reduce heat to low, cover and simmer until the rice is tender but chewy, about 45 minutes. Remove from the heat and let stand, covered for 15 minutes (drain off any excess liquid). Add the toasted pecans and cranberries to the wild rice mixture and toss.

Place the dressing in a buttered 9-by-13-inch baking dish and bake, covered with foil, for 30 to 40 minutes, until the dressing is heated through. Serve hot.