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Wild Rice Dressing with Roasted Chestnuts and Cranberries

Photo: Jonny Valiant; Styling: Deborah Williams

Yield 12 servings (serving size: about 3/4 cup)
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.