Wild Rice Dressing With Roasted Chestnuts And Cranb

Name: Wild Rice Dressing With Roasted Chestnuts And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked wild rice; 2 cups fat-free, lower-sodium chicken broth; 2 cups water; 1/2 teaspoon kosher salt, divided; 1 1/2 cups whole roasted bottled chestnuts; 1 cup sweetened dried cranberries; 1 1/2 tablespoons unsalted butter; 1 1/2 cups halved lengthwise and thinly sliced carrot; 1 1/2 cups chopped yellow onion; 1 1/4 cups thinly sliced celery; 1/2 cup minced fresh flat-leaf parsley; 2 tablespoons minced fresh sage; 1 tablespoon fresh thyme leaves; 1/4 teaspoon black pepper; Cooking spray

Servings: persons

2 cups uncooked wild rice
2 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 teaspoon kosher salt, divided
1 1/2 cups whole roasted bottled chestnuts
1 cup sweetened dried cranberries
1 1/2 tablespoons unsalted butter
1 1/2 cups halved lengthwise and thinly sliced carrot
1 1/2 cups chopped yellow onion
1 1/4 cups thinly sliced celery
1/2 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh sage
1 tablespoon fresh thyme leaves
1/4 teaspoon black pepper
Cooking spray

1
1. Preheat oven to 400u00b0.
2
2. Combine rice, broth, 2 cups water, and 1/4 teaspoon 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.
3
3. Arrange chestnuts on a baking sheet. Bake at 400u00b0 for 15 minutes. Cool slightly; cut chestnuts into quarters.
4
4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.
5
5. 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 teaspoon salt, chestnuts, and pepper.
6
6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400u00b0 for 10 minutes or until thoroughly heated.

668

kcal

Calories

Fat

Carbs

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

You need 15 ingredients. The key ingredients include: 2 cups uncooked wild rice, 2 cups fat-free, lower-sodium chicken broth, 2 cups water, 1/2 teaspoon kosher salt, divided, and more.

Yes, Wild Rice Dressing With Roasted Chestnuts And Cranberries 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 With Roasted Chestnuts And Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions