Wild Rice Dressing with Roasted Chestnuts and Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry. 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 chopped yellow onion |
1 1/4 cups thinly sliced celery |
1/2 cup minced fresh flat-leaf parsley |
2 tablespoons minced fresh sage |
1 tablespoon fresh thyme leaves |
1/4 teaspoon black pepper |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. 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.
3. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.
4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.
5. 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.
6. 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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