Wild Rice Dressing
Makes 8 servings
This dressing is made with a combination of wild rice and brown rice. You could also substitute some of the specialty rices, such as Wehani or basmati, for part of the brown rice.
4
cups
water
3/4
teaspoon
salt, divided
3/4
cup
dry wild rice
2
tablespoons
olive oil
3/4
cup
dry long-grain brown rice
1
small
onion, chopped
1
pound
fresh mushrooms, sliced
1/2
cup
finely
chopped fresh parsley
1
cup
sliced celery
1/4
teaspoon
dried sage
1/8
teaspoon
black pepper
1/8
teaspoon
dried marjoram
1/8
teaspoon
dried thyme
1
cup
pecan halves, broken lengthwise
Bring water to a boil and add 1/4 teaspoon salt and both varieties of rice. Lower to simmer, then cover and cook until rice is tender but still crunchy, 30 to 40 minutes.
Preheat oven to 350°F.
In a large ovenproof skillet, gently heat oil and sauté onion and mushrooms until onion is transparent. Add parsley, celery, cooked rice, sage, black pepper, marjoram, thyme, and pecans. Add remaining 1/2 teaspoon salt. Stir to mix, then cover and bake for 15 minute
Per serving (1/8 of recipe)
- Calories: 258
- Fat: 13.3 g
- Saturated Fat: 1.4 g
- Calories from Fat: 46.3%
- Cholesterol: 0 mg
- Protein: 6.2 g
- Carbohydrates: 31.3 g
- Sugar: 1.6 g
- Fiber: 5.5 g
- Sodium: 241 mg
- Calcium: 32 mg
- Iron: 1.9 mg
- Vitamin C: 7.9 mg
- Beta Carotene: 234 mcg
- Vitamin E: 1 mg
Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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