Wild Rice Dressing with Roasted Chestnuts & Cranberries

Looking for the perfect Thanksgiving side dish? Try this delicious Wild Rice Dressing with Roasted Chestnuts & Cranberries. Anyone fortunate enough to try it, will be very happy it's on your table! :) 3/4 cup serving, ww points: 6

Photo by Carrie W.

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

12

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups uncooked wild rice

  • 2

    cups fat-free, lower-sodium chicken broth

  • 2

    cups water

  • 1/2

    teaspoon kosher salt, divided

  • 1 1/2

    cups whole roasted bottled chestnuts

  • 1

    cup sweetened dried cranberries

  • 1 1/2

    tablespoons unsalted butter

  • 1 1/2

    cups halved lengthwise and thinly sliced carrot

  • 1 1/2

    cups yellow onion, chopped

  • 1 1/4

    cups thinly sliced celery

  • 1/2

    cup minced fresh flat-leaf parsley

  • 2

    tablespoons fresh sage, minced

  • 1

    tablespoon fresh thyme leaves

  • 1/4

    teaspoon black pepper

Directions

Preheat oven to 400° F. Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice. Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.

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