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Wild Rice Dressing Recipe

This is one delish dish that shouldn’t be saved just for the holidays.

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
Don’t skimp on the fresh herbs.
It’s pretty already!

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.
It’s hard not to eat this part right out of the pan with a spoon. As you can see, I used walnuts instead of pecans and it was just as tasty.
  • 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?



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