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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 166.5
  • Total Fat: 2.8 g
  • Cholesterol: 0.8 mg
  • Sodium: 212.0 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Rice Dressing calories by ingredient
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Rice Dressing

Submitted by: JACLYNIMC
Rice Dressing

Introduction

Make the traditional holiday side a little different. This recipe is packed with fiber and flavor. Make the traditional holiday side a little different. This recipe is packed with fiber and flavor.
Number of Servings: 6

Ingredients

    2 cups uncooked wild rice
    1 cup fat-free, low sodium chicken broth
    3 cups water
    1 1/2 cups whole roasted bottled chestnuts
    1 cup dried cranberries
    1 tablespoon coconut oil
    1 1/2 cups halved lengthwise and thinly sliced carrot
    1 1/2 cups chopped yellow onion
    1 1/4 cups thinly sliced celery
    1/2 cup minced parsley
    2 tablespoons sage
    1 tablespoon thyme
    1 minced garlic clove
    1/4 teaspoon black pepper

Tips

This pares great with turkey or deer meat. Ideal for game meats.


Directions

1. Preheat oven to 400.

2. Combine rice, broth, 3 cups water, and bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.
3. Arrange chestnuts on a baking sheet. Bake at 400 for 15 minutes. Cool slightly; cut chestnuts into quarters.
4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.
5. Heat coconut oil in a large nonstick skillet over medium heat. Add carrot, onion, garlic, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in chestnuts and pepper.
6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish lightly coated with cooking spray. Cover and bake at 400 for 10 minutes or until thoroughly heated

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JACLYNIMC.






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