Wild and Brown Rice Dressing with Apples Pecans and Cranberries
Elevate your holiday table with this Wild and Brown Rice Dressing with Apples, Pecans, and Cranberries, a hearty and flavor-packed side dish that’s perfect for festive gatherings or weeknight dinners. This recipe combines the nuttiness of wild and brown rice with the sweet-tart burst of Granny Smith apples and dried cranberries, paired with the crunch of toasted pecans. Fresh sage and parsley add herbaceous depth, while a touch of butter and broth bring richness and moisture to every bite. Easy to prepare in under an hour, this gluten-free alternative to traditional stuffing is a wholesome, wholesome crowd-pleaser that’s equally delicious served warm as a side dish or used as stuffing for poultry. Your guests will love this creative twist on a classic holiday staple, bursting with fall-inspired flavors and textures.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 0.5 cups Wild rice
- 0.5 cups Brown rice
- 3 cups Water
- 1 teaspoons Kosher salt
- 2 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 2 Garlic cloves, minced
- 1 medium Granny Smith apple, diced
- 0.5 cups Pecans, roughly chopped
- 0.5 cups Dried cranberries
- 1 tablespoons Fresh sage, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 cups Chicken or vegetable broth
- 0.25 teaspoons Black pepper
Instructions
Rinse the wild and brown rice under cold water until the water runs clear.
In a medium saucepan, combine the wild rice, brown rice, water, and kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 10 minutes.
While the rice is cooking, heat the butter and olive oil in a large skillet over medium heat.
Add the diced onion and celery to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced apple to the skillet and cook for another 3-4 minutes, until slightly softened.
Stir in the chopped pecans, dried cranberries, sage, and parsley, cooking for an additional 1-2 minutes.
Fluff the cooked rice with a fork and add it to the skillet, mixing to combine all ingredients.
Pour the chicken or vegetable broth over the mixture and stir well. Cook for 2-3 minutes to allow the flavors to meld together.
Season with black pepper and adjust salt to taste, if needed.
Remove from heat and transfer the dressing to a serving dish. Serve warm as a side dish or as stuffing for poultry.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 255 mg | 5% | |
*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.
