Rice Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups uncooked wild rice1 cup fat-free, low sodium chicken broth 3 cups water1 1/2 cups whole roasted bottled chestnuts1 cup dried cranberries1 tablespoon coconut oil 1 1/2 cups halved lengthwise and thinly sliced carrot1 1/2 cups chopped yellow onion1 1/4 cups thinly sliced celery1/2 cup minced parsley2 tablespoons sage1 tablespoon thyme 1 minced garlic clove 1/4 teaspoon black pepper
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.
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.
Nutritional Info 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
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