Wild Rice Dressing

Name: Wild Rice Dressing
Ingredients: 1 32-ounce container low-sodium chicken broth; 1 cup wild rice; 1 1/4 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

12 ingredients

4 steps

Ingredients

1 32-ounce container low-sodium chicken broth
1 cup wild rice
1 1/4 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

Directions

1

Heat oven to 350° F.
2

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.
3

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.
4

Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.