Wild Rice Dressing Recipe

Name: Wild Rice Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; 2 cups wild rice; 4 tablespoons unsalted butter; 1 small onion, finely chopped; 1 large onion, thinly sliced; 2 garlic cloves, minced; 1 celery rib, finely chopped; 1 ½ cups jasmine rice; sea salt; fresh ground pepper; 1 lb pork sausage (casing removed); ½ cup chives, chopped; 1 teaspoon sage, chopped; 1 teaspoon thyme, chopped; 8 ounces chestnuts, chopped; 3 cups low sodium chicken broth; 2 tablespoons cornstarch, mixed with; 2 tablespoons water

Servings: persons

water
2 cups wild rice
4 tablespoons unsalted butter
1 small onion, finely chopped
1 large onion, thinly sliced
2 garlic cloves, minced
1 celery rib, finely chopped
1 ½ cups jasmine rice
sea salt
fresh ground pepper
1 lb pork sausage (casing removed)
½ cup chives, chopped
1 teaspoon sage, chopped
1 teaspoon thyme, chopped
8 ounces chestnuts, chopped
3 cups low sodium chicken broth
2 tablespoons cornstarch, mixed with
2 tablespoons water

1
Preheat oven to 350 degrees F.
2
Bring a large saucepan of water to boil.
3
Add the wild rice, cover partially and simmer over moderately low heat until tender (about 45 minutes).
4
Drain well.
5
Add 2 tablespoons butter, chopped onion, garlic and celery to a medium saucepan, stirring occasionally until softened.
6
Add jasmine rice and cook for 2 minutes.
7
Add 2-1/2 cups water and 1 teaspoon salt.
8
Bring to a boil.
9
Cover and simmer over low heat until the water is absorbed and the rice tender (about 18 minutes).
10
Fluff with a fork and transfer to a large bowl.
11
Cook sliced onion and remaining butter in a medium skillet until soft and golden.
12
Then add to the jasmine rice mixture.
13
Brown sausage over moderate high heat; break it up as you cook it through.
14
Stir in the chives, sage and thyme and scrape the mixture into the bowl.
15
Add the chestnuts and drained wild rice.
16
Season with salt and pepper.
17
Add the chicken stock.
18
Boil until the stock is reduced to 1-1/2 cups.
19
Add cornstarch mixture to the reduced stock, stirring until thickened.
20
Stir stock into the rice stuffing and spread the stuffing in a buttered shallow 9x13 baking dish.
21
Cover with foil and bake 30 minutes.
22
Serve hot.

1379

kcal

Calories

Fat

156

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: water, 2 cups wild rice, 4 tablespoons unsalted butter, 1 small onion, finely chopped, and more.

Yes, Wild Rice Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wild Rice Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions