Wild and Brown Rice Dressing with Apples Pecans and Cranberries

Elevate your holiday table with this Wild and Brown Rice Dressing with Apples, Pecans, and Cranberries, a hearty and flavor-packed side dish that’s perfect for festive gatherings or weeknight dinners. This recipe combines the nuttiness of wild and brown rice with the sweet-tart burst of Granny Smith apples and dried cranberries, paired with the crunch of toasted pecans. Fresh sage and parsley add herbaceous depth, while a touch of butter and broth bring richness and moisture to every bite. Easy to prepare in under an hour, this gluten-free alternative to traditional stuffing is a wholesome, wholesome crowd-pleaser that’s equally delicious served warm as a side dish or used as stuffing for poultry. Your guests will love this creative twist on a classic holiday staple, bursting with fall-inspired flavors and textures.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 0.5 cups Wild rice
• 0.5 cups Brown rice
• 3 cups Water
• 1 teaspoons Kosher salt
• 2 tablespoons Unsalted butter
• 1 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 Celery stalks, diced
• 2 Garlic cloves, minced
• 1 medium Granny Smith apple, diced
• 0.5 cups Pecans, roughly chopped
• 0.5 cups Dried cranberries
• 1 tablespoons Fresh sage, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 0.5 cups Chicken or vegetable broth
• 0.25 teaspoons Black pepper

Directions

Step 1

Rinse the wild and brown rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the wild rice, brown rice, water, and kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 10 minutes.

Step 3

While the rice is cooking, heat the butter and olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and celery to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

Step 5

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Add the diced apple to the skillet and cook for another 3-4 minutes, until slightly softened.

Step 7

Stir in the chopped pecans, dried cranberries, sage, and parsley, cooking for an additional 1-2 minutes.

Step 8

Fluff the cooked rice with a fork and add it to the skillet, mixing to combine all ingredients.

Step 9

Pour the chicken or vegetable broth over the mixture and stir well. Cook for 2-3 minutes to allow the flavors to meld together.

Step 10

Season with black pepper and adjust salt to taste, if needed.

Step 11

Remove from heat and transfer the dressing to a serving dish. Serve warm as a side dish or as stuffing for poultry.

Nutrition Facts

Serving size	(1661.5g)

Amount per serving	% Daily Value*
Calories	1524.9

Total Fat 82.1g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 62mg	0%
Sodium 1256.1mg	0%
Total Carbohydrate 188.4g	0%
Dietary Fiber 27.3g	0%
Total Sugars 73.4g
Protein 24.3g	0%

Vitamin D 0IU	0%
Calcium 266.4mg	0%
Iron 5.1mg	0%
Potassium 1528.1mg	0%

*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: 46.5%

Protein: 6.1%

Carbs: 47.4%