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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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.

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