I admit it. My favorite holiday side dish is stuffing. But I don’t love how a gloppy pile of seasoned bread makes me feel. So I searched for something with that rich, buttery and sage flavor and found this fabulous wild rice dressing recipe. I’ve cooked it at holiday meals for over 8 years and everyone loves it.
If you go easy on the butter, it’s a healthy alternative to traditional bread dressing and, I think, much more complex, beautiful and yummy.This feeds at least 6 and is compliments of Martha Stewart, circa pre-jail time.
Wild Rice Dressing Ingredients
- 32 oz chicken or veggie broth
- 2 Cups water
- 1 cup wild rice
- 1 1/4 cups brown rice
- 1 stick, unsalted butter (could do it with 1/2)
- 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 (walnuts are fine too)
- 1 cup dried apricots and/or cranberries, roughly chopped
- 1 tsp salt
- pepper to taste
The How To
- Heat oven to 350
- In a large dutch oven, bring broth and 2 cups water to a boil.
- Add all rice, reduce heat and cover. Simmer until tender, about 45 minutes.
- Melt butter in a large skillet over medium-low heat.
- Add onion and celery and cook for 10 minutes.
- Add the cooked rice, parsley, sage, pecans, fruit, salt and pepper and toss.
- Transfer to a lightly oiled casserole dish.
- Cover and bake 25 minutes.
- Then watch your guests be delighted!
What I love about this dish is that it also freezes really well! What’s your favorite holiday dish?