Wild Rice Dressing
- Serves: 12
- Complexity: medium
- 2 cups wild rice
- 3/4 pound of mushrooms, sliced
- 2 medium celery stalks, chopped
- 1 medium yellow onion, chopped
- 5 tbsp light margarine
- 1/2 cup walnuts, chopped
- 1 1/3 cups dried cranberries
- 1-2 tbsp fresh sage, minced
- 4 cups plain bread croutons
- 2 cups low-sodium vegetable broth
- Cooking spray
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Fill a large saucepan with water and bring to a boil. Add rice. Place cover over pan, and reduce heat to a simmer. Cook until the rice is tender, approximately 25 minutes.
Preheat oven to 350 degrees. Prepare a large casserole dish with a lid by spraying the sides and bottom with cooking spray.
Heat a large skillet over high heat. Add mushrooms to the dry skillet and cook until most of the water is released. You must stir often to prevent sticking. Add 3 tbsp of light margarine, onion and celery. Sauté mushroom, onion and celery mix for about 4-5 minutes. Again, stirring often to prevent sticking.
Once rice is tender, drain and add to the skillet. Remove skillet from heat. Add sage, croutons, dried cranberries, and walnuts to rice mixture. Combine well.
Place dressing mixture in a large, casserole dish. Add remaining 2 tbsp of margarine. Pour low-sodium vegetable broth over mixture and cover and bake for approximately 45 minutes. Remove lid for the last 15 minutes to allow top to brown.
Makes approximately 12 servings
Sodium: 127 mg
Total Fat: 7 g
Total Carbs: 43.1 g
Sat. Fat: 1.2 g
Fiber: 4 g
Trans Fat: 0 g
Sugar: 12 g
Chol: 0 mg
Protein: 8.1 g
Recipe taken from: http://www.simplyrecipes.com/recipes/wild_rice_dressing/
It has been modified.