Wild Rice Dressing
Submitted by dobber
Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won’t weigh you down.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsForget heavy, bread-based stuffings. This wild rice dressing keeps things light while still bringing all that earthy, herby warmth you want on the holiday table.
Wild rice and brown rice simmer together in a savory broth with thyme and onion, then get studded with sliced mushrooms, crunchy celery, and peppery watercress.
It’s a one-pot side dish that feeds eight and tastes like you fussed way more than you actually did.
Pro Tips
- Rinse the wild rice thoroughly under cold water before cooking. This removes any debris and helps the grains cook more evenly.
- Add the mushrooms and celery later as directed. Stirring them in after the initial simmer keeps the celery crisp-tender rather than mushy.
- Swap watercress for water chestnuts if you prefer crunch over peppery bite. Both work beautifully here.
Ingredients
Directions
Rinse wild rice in a strainer under cold running water for 1 min.
In medium saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper.
Bring to boiling; reduce heat. Simmer, covered for 45 minutes.
Stir mushrooms, celery and waterchestnuts into rice mixture.
Return to boiling; reduce heat.
Simmer, covered for 10 to 20 minutes more, or until celery is just tender, stirring occasionally.
Serves 8.
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