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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.