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Wild Rice Dressing

Photo: Sang An
Yield Makes 6 to 8 servings


  • 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

Nutrition Information

  • calories 377
  • caloriesfromfat 53 %
  • fat 22 g
  • satfat 8 g
  • cholesterol 35 mg
  • sodium 377 mg
  • carbohydrate 39 g
  • fiber 5 g
  • sugars 8 g
  • protein 8 g

How to Make It

  1. 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.

    In Advance: 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.