The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.
Wild Rice Dressing with Roasted Chestnuts and Cranberries
- 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 fresh or frozen cranberries
- 1 1/2 tablespoons olive oil
- 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
- Preheat oven to 400°.
- 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 frozen cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.
- Add olive oil to 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 olive oil. Cover and bake at 400° for 10 minutes or until thoroughly heated.
Adapted from My Recipe
