Southern Pecan and Wild Rice Dressing
Infused with the comforting flavors of the South, this Southern Pecan and Wild Rice Dressing is a standout side dish perfect for holiday gatherings or family dinners. Featuring nutty, chewy wild rice cooked in rich broth, this recipe combines sautéed aromatic vegetables like onion, celery, and carrot with fresh herbs such as parsley, sage, and thyme for a burst of flavor in every bite. Toasted pecans add an irresistible crunch and a buttery warmth, elevating this dish from classic to unforgettable. Baked until perfectly tender, this gluten-free dressing is hearty, wholesome, and an ideal accompaniment to roasted turkey, chicken, or even vegetarian mains. Simple to prepare yet full of texture and flavor, this dish is sure to become a crowd-pleasing favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups low-sodium chicken or vegetable broth
- 4 tablespoons unsalted butter
- 1 medium yellow onion (finely diced)
- 2 stalks celery (diced)
- 1 large carrot (diced)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon sage (fresh, finely chopped or dried)
- 0.5 teaspoon thyme (fresh, finely chopped or dried)
- 1 cup pecans (toasted and roughly chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold water in a fine mesh strainer to remove excess starch.
In a medium saucepan, combine the rinsed wild rice and the chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat a large skillet over medium heat and melt the unsalted butter.
Add the diced onion, celery, and carrot to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic, parsley, sage, and thyme. Cook for another 1-2 minutes, being careful not to burn the garlic.
Once the wild rice is cooked, fluff it with a fork and transfer it to a large mixing bowl.
Add the sautéed vegetable mixture to the bowl with the wild rice. Mix gently to combine.
Fold in the toasted and chopped pecans. Season the mixture with salt and black pepper to taste.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly. Cover with foil.
Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until the dressing is heated through.
Remove from the oven and serve warm. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 15.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
