Wild Rice Dressing

By eliorakiah

CALORIES 377(53% from fat); FAT 22g (sat 8g); SUGAR 8g; PROTEIN 8g; CHOLESTEROL 35mg; SODIUM 377mg; FIBER 5g; CARBOHYDRATE 39g

Ingredients

• 1 32-ounce container low-sodium chicken broth
• 1 cup wild rice
• 1 1/4 brown rice
• 1 stick unsalted butter, plus more for the dish
• 1 small yellow onion, finely chopped
• 3 stalks celery, finely chopped
• 1 cup fresh flat-leaf parsley leaves, finely chopped
• 1/4 cup fresh sage, finely chopped
• 1 cup pecans, finely chopped
• 1 cup dried apricots or cranberries, roughly chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Heat oven to 350° F.

In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. 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. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. 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. Bake as directed, adding 10 minutes to the baking time.