Wild Rice Dressing with Roasted Chestnuts and Cran
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
12
Ingredients
2 cups uncooked wild rice
2 cups fat-free, low sodium chicken broth
2 cups water
1/2 tsp kosher salt, divided
1 and 1/2 cups whole roasted bottled chestnuts
1 cup sweetened dried cranberries
1 and 1/2 tbsp unsalted butter
1 and 1/2 cups halved lengthwise and thinly sliced carrots
1 and 1/2 cups chopped yellow onion
1 and 1/4 cups thinly sliced celery
1/2 cups minced fresh flat-leaf parsley
2 tbsp minced fresh sage
1 tbsp fresh thyme leaves
1/4 tsp black pepper
cooking spray
Instructions
Preheat oven at 400
Combine rice, broth, 2 cups water, and 1/4 tsp salt in a saucepan, bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally (do not drain) Place rice in a large bowl; cover.
Arrange chestnuts on a baking sheet. Bake at 400 for 15 minutes. Cool slightly; cut chestnuts into quarters.
Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add rice.
Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 tsp salt, chestnuts, and pepper.
Spoon rice mixture into a 13x9 inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400 for 10 minutes of until thoroughly heated.
Originally Submitted
11/21/2010
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