This wild rice recipe quickly became a family favorite. I love making it as a gluten-free stuffing substitute during the holidays. As an extra bonus, it can be made in advance! If you try it, I'd love to hear what you think of it. Enjoy! Ingredients (makes 6-8 servings) 1 32-ounce container low-sodium chicken broth 1 cup wild rice 1 1/4 cup 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 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.
If make in advance: Assemble the ingredients but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time. Cooking tip: Instead of using a skillet and casserole dish, I like to saute the onion and celery in a dutch oven, add in the other ingredients and put it in the oven. Fewer dishes to wash ;) Original recipe from: https://www.myrecipes.com/recipe/wild-rice-dressing Photo credit: Sang An Click here for more recipes :)
0 Comments
|
Author
Hi! I'm Heather Rizzo, a.k.a The Body Whisperer. I hope you enjoy reading my insights and tips on how to be your most vibrant self! Archives
October 2023
Categories |