WILD RICE DRESSING
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Rice Mushroom Leek Stuffing/Dressing Pecan Vegetarian Dairy Free Peanut Free Soy Free Wheat/Gluten-Free Holiday 2018
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
- Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
- Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
- Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
- Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
- Do Ahead
- Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.
WILD RICE STUFFING
We like rice stuffing better than bread stuffing with our turkey. I've been making stuffing this way for years by the "eyeball method," but now Cooking Light gives us an actual recipe!
Provided by Chef PotPie
Categories Rice
Time 1h25m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes.
- Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes.
- Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
- Serve or stuff your turkey or chicken.
Nutrition Facts : Calories 162, Fat 4, SaturatedFat 0.4, Sodium 110.1, Carbohydrate 29, Fiber 2.9, Sugar 5.1, Protein 4.1
ROAST CHICKEN WITH WILD RICE DRESSING
This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.
Provided by Food Network Kitchen
Categories main-dish
Time 4h25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
- Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
- Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
- For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
- Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
- Serve the chicken with the dressing on the side.
CRANBERRY WILD RICE DRESSING
Steps:
- In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.
WILD RICE AND ORANGE SALAD WITH CREAMY ORANGE-GINGER DRESSING AND TOASTED PECANS
A Bobby Flay Recipe
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine orange peel, orange juice, ginger, mustard, Hellmann's® or Best Foods® Real Mayonnaise and olive oil with wire whisk in large bowl.
- Stir in rice, oranges, onion and parsley. Season, if desired, with salt and pepper. Sprinkle with pecans.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 12.7 g, Cholesterol 2 mg, Fat 14.5 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 70 mg, Sugar 2.3 g
WILD RICE DRESSING
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
- Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
- Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
- Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
- Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
- Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.
MINNESOTA WILD RICE DRESSING
This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!
Provided by MARJK
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
- Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g
WILD RICE DRESSING
A flavorful alternative to bread-based Thanksgiving dressing, this easy side is ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 15
Steps:
- Cook rice as directed on box, using water, 2 tablespoons butter and 3/4 teaspoon salt.
- Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup butter over medium heat. Cook onion and celery in butter 5 to 8 minutes, stirring occasionally, until tender.
- Add cooked rice, broth, apricots, cranberries, thyme, 1/2 teaspoon salt and the pepper to skillet; stir to combine. Cook about 3 minutes or until liquid is absorbed. Remove from heat; stir in almonds and parsley.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 680 mg
WILD RICE AND CORNBREAD DRESSING
Make and share this Wild Rice and Cornbread Dressing recipe from Food.com.
Provided by Gingerbear
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart saucepan, bring 3 cups water to a boil.
- Stir in wild rice and 1 teaspoon salt.
- Return to a boil, cover, and simmer over low heat 50 minutes.
- Drain in a large coarse sieve.
- In a 12-inch skillet over medium heat, melt butter.
- Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened.
- Add cooked wild rice and stuffing mix or cornbread; heat through, stirring.
- Add broth, parsley and salt and pepper to taste.
- Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil.
- (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes.
- Serve hot.
Nutrition Facts : Calories 174.4, Fat 5.2, SaturatedFat 2.9, Cholesterol 11.4, Sodium 332.7, Carbohydrate 26.3, Fiber 2.5, Sugar 2.5, Protein 6.7
WILD RICE DRESSING
Categories Rice Side Bake Thanksgiving Stuffing/Dressing Bacon Fall Wild Rice Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Prepare rice:
- Rinse rice in a sieve under cold water, then cover with cold water by 2 inches in a 4-quart pot. Simmer, covered, until tender, 50 minutes to 1 hour. Drain rice in sieve and cool 10 minutes.
- Prepare other ingredients while rice simmers:
- Toast bread in a large shallow baking pan in middle of oven until dry, about 30 minutes.
- Cook bacon in a large skillet over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. Cook onions in fat remaining in skillet, stirring, until softened. Add celery and cook, stirring, 1 minute.
- Assemble and bake dressing:
- Add onions and celery to bacon and stir in parsley, bread, rice, and salt and pepper to taste.
- Increase temperature to 375°F.
- Transfer dressing to a buttered 3- to 4-quart baking dish and drizzle chicken broth over dressing. Bake dressing, covered, 20 minutes, then uncover and bake 20 minutes more, or until bread is golden brown and dressing is heated through.
WILD RICE STUFFING
This wild rice stuffing recipe is an unexpected addition to your Thanksgiving meal. It's delicious alongside a roast turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
- Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
- Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
- Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
- Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
- Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.
WILD RICE STUFFING
Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
More about "wild rice dressing food"
WILD RICE DRESSING RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (4)Estimated Reading Time 2 minsServings 8
- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.
- Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40–50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
- Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
- Heat ¼ cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
WILD RICE DRESSING RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Calories 377 per servingServings 6-8
WILD RICE STUFFING - CANADIAN LIVING
From canadianliving.com
WILD RICE STUFFING RECIPE | MYRECIPES
From myrecipes.com
TOP 20 EGG, MUSHROOM & WILD RICE RECIPES : 2022
From supercook.com
HOW TO MAKE WILD RICE DRESSING | HEALTH.COM
From health.com
WILD RICE DRESSING RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WILD RICE STUFFING - CANADIAN TURKEY
From canadianturkey.ca
CRANBERRY WILD RICE DRESSING RECIPE | SANDRA LEE | FOOD ...
THANKSGIVING WILD RICE - I AM HOMESTEADER
From iamhomesteader.com
WILD RICE STUFFING RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
WILD RICE DRESSING (GF, V) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
WILD RICE RECIPES - NYT COOKING
From cooking.nytimes.com
THE BEST WILD RICE SALAD RECIPE (VEGAN) - FOOLPROOF LIVING
From foolproofliving.com
HERBED WILD RICE DRESSING RECIPE | SOUTHERN LIVING
From southernliving.com
WILD RICE AND MUSHROOM DRESSING | CANADIAN LIVING
From canadianliving.com
WILD RICE SALAD WITH A THAI-STYLE DRESSING - FOODAL
From foodal.com
EASY WILD RICE DRESSING SIDE DISH RECIPE (VEGETARIAN)
From celebrationsathomeblog.com
WILD RICE STUFFING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGAN WILD RICE STUFFING - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
WILD RICE DRESSING/STUFFING | RAMY WILD RICE COMPANY
WILD RICE STUFFING RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
WILD RICE "STUFFING" | THE ORGANIC CENTER
From organic-center.org
WILD RICE DRESSING - GLUTEN FREE RECIPES
From fooddiez.com
13 BEST WILD RICE STUFFING IDEAS | RECIPES, COOKING ...
From pinterest.ca
13 WILD RICE STUFFING IDEAS | THANKSGIVING RECIPES ...
From pinterest.ca
BEST EVER WILD RICE STUFFING - IOWA GIRL EATS
From iowagirleats.com
WILD RICE STUFFING RECIPE FOR TURKEY (GLUTEN FREE ...
From foolproofliving.com
WILD RICE STUFFING - THE SPRUCE EATS
From thespruceeats.com
WILD RICE AND BASMATI DRESSING WITH SAUSAGE AND SAGE
From worldrecipes.movy.homeip.net
WILD RICE DRESSING RECIPE - REAL SIMPLE
From realsimple.com
WILD RICE STUFFING | THE LOCAL PALATE
From thelocalpalate.com
WILD RICE SALAD FOR THANKSGIVING, TWO WAYS - SERIOUS EATS
From seriouseats.com
WILD RICE DRESSING RECIPES
From tfrecipes.com
WILD RICE - ALLRECIPES
From allrecipes.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love