Minnesota Wild Rice Dressing

Celebrate the hearty flavors of the Midwest with this Minnesota Wild Rice Dressing, a rustic yet elegant side dish perfect for holiday gatherings or cozy dinners. This recipe showcases nutty, chewy wild rice simmered in savory broth, paired with a medley of sautéed vegetables like onions, celery, carrots, and earthy cremini mushrooms. Enhanced with aromatic herbs such as thyme and sage, and elevated by the delightful crunch of toasted pecans and the sweet-tart burst of dried cranberries, this dish is a harmonious blend of textures and flavors. Whether served as a standalone side or a unique stuffing alternative, this gluten-free dressing is a wholesome and flavorful crowd-pleaser that brings warmth to any table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 3 cups chicken or vegetable broth
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 stalks celery stalks, diced
• 2 medium carrots, diced
• 1 cup cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 teaspoons dried parsley
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup pecans, chopped and toasted
• 0.75 cup dried cranberries
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse the wild rice thoroughly under cold running water. Drain and set aside.

Step 2

In a medium saucepan, combine the wild rice and chicken or vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 3

While the rice is cooking, melt the butter in a large skillet over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften.

Step 4

Add the sliced mushrooms and minced garlic to the skillet. Cook for an additional 5 minutes, or until the mushrooms release their moisture and start to brown.

Step 5

Stir in the dried thyme, sage, parsley, kosher salt, and black pepper. Cook for 1-2 minutes to toast the herbs and enhance their flavors.

Step 6

Once the wild rice is cooked, drain any excess liquid if necessary, and add the rice to the skillet. Stir to combine the rice with the vegetable and herb mixture.

Step 7

Remove the skillet from heat. Stir in the chopped toasted pecans and dried cranberries. Taste and adjust seasoning with additional salt and pepper, if desired.

Step 8

Garnish the dressing with fresh parsley before serving. Serve warm as a side dish or stuffing alternative.

Nutrition Facts

Serving size	1631.2 grams (1631.2g)

Amount per serving	% Daily Value*
Calories	1935

Total Fat 93.10g	119%
Saturated Fat 32.50g	163%
Polyunsaturated Fat NaNg
Cholesterol 124mg	41%
Sodium 3453mg	150%
Total Carbohydrate 255.00g	93%
Dietary Fiber 35.10g	125%
Total Sugars 90.90g
Protein 43.30g	87%

Vitamin D 14IU	70%
Calcium 285mg	22%
Iron 8mg	43%
Potassium 2449mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 8.5%

Carbs: 50.2%