Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.

Diane Morgan
Recipe by Cooking Light November 2010

Gallery

Credit: Jonny Valiant; Styling: Deborah Williams

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

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

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

  • 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.

  • 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.

Nutrition Facts

213 calories; fat 2.4g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.5g; protein 5.5g; carbohydrates 44.4g; fiber 4.5g; cholesterol 4mg; iron 1.2mg; sodium 182mg; calcium 31mg.
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