Wild Rice Dressing with Roasted Chestnuts and Cranberries

Wild Rice Dressing with Roasted Chestnuts and Cranberries Recipe
Photo: Jonny Valiant; Styling: Deborah Williams
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.


12 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Fat 2.4 g
Satfat 1.1 g
Monofat 0.6 g
Polyfat 0.5 g
Protein 5.5 g
Carbohydrate 44.4 g
Fiber 4.5 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 182 mg
Calcium 31 mg


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 sweetened dried cranberries
1 1/2 tablespoons unsalted butter
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
Cooking spray


1. Preheat oven to 400°.

2. 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.

3. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.

4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.

5. Melt butter in 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.

6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.


Diane Morgan,

Cooking Light

November 2010
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