CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
"BIG BILL'S" WILD RICE & CORNBREAD DRESSING
Taking the extra time to make the "scratch" cornbread is what makes this Dressing special, My Family LOVES the Wild Rice and Cornbread combination, I hope yours will as well. ENJOY !!!
Provided by Bill Wentz
Categories Other Side Dishes
Time 1h35m
Number Of Ingredients 22
Steps:
- 1. First things first....let's make the cornbread!!! preheat oven to 375*. In a large mixing bowl combine eggs, buttermilk and 4 tbs of melted butter whisk to combine. in a separate large bowl combine your cornmeal, flour, baking powder, sugar, salt and baking soda whisk to combine. Add your wet ingredients to your dry and stir until just combined. pour batter into prepared 9" baking dish bake for 30 minutes at 375* remove from oven and let stand 10 minutes.
- 2. I always cook my rice ahead of time. Combine 2 cups chicken stock water and rice in medium saucepan bring to just a boil cover reduce heat and simmer 1 hour, drain rice and transfer to large bowl.
- 3. Heat EVOO in skillet add onion and celery, salt, pepper, and a dash of sage. cook until softened about 5 minutes, add the fresh parsley and thyme and cook 1 more minute, remove from heat and add to bowl of rice mixture.
- 4. at this time take your cooled cornbread and crumble it into the large bowl of rice mixture and stir to combine.
- 5. Transfer Mixture into prepared baking dish (13x9x2) drizzle with 1/2 cup of chicken stock and 1/4 cup of melted butter. Bake until golden and crispy, about 25 minutes
WILD RICE AND CORNBREAD DRESSING
Make and share this Wild Rice and Cornbread Dressing recipe from Food.com.
Provided by Gingerbear
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart saucepan, bring 3 cups water to a boil.
- Stir in wild rice and 1 teaspoon salt.
- Return to a boil, cover, and simmer over low heat 50 minutes.
- Drain in a large coarse sieve.
- In a 12-inch skillet over medium heat, melt butter.
- Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened.
- Add cooked wild rice and stuffing mix or cornbread; heat through, stirring.
- Add broth, parsley and salt and pepper to taste.
- Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil.
- (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes.
- Serve hot.
Nutrition Facts : Calories 174.4, Fat 5.2, SaturatedFat 2.9, Cholesterol 11.4, Sodium 332.7, Carbohydrate 26.3, Fiber 2.5, Sugar 2.5, Protein 6.7
WILD RICE WITH PINE NUTS
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft.
- Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 29 grams, Carbohydrate 52 grams, Fat 42 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 986 milligrams, Sugar 10 grams, TransFat 0 grams
WILD RICE 'N' BREAD DRESSING
Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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