Thanksgiving Wild Rice

Thanksgiving Wild Rice

3.9 of 5 (17)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.8
  • Total Fat: 7.8 g
  • Cholesterol: 3.8 mg
  • Sodium: 135.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Thanksgiving Wild Rice calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

The Alternative to Stuffing The Alternative to Stuffing
Number of Servings: 8

Ingredients

    1 cup dry wild rice (Lundberg's Wild Blend)
    2 cups chicken broth (Swanson 99% Fat Free)
    1 tbsp. salted butter
    1/2 cup dried cranberries
    1 cup chopped apple
    1 cup halved shallots
    1 tbsp. white wine (optional)
    1/2 cup toasted chopped pecans

Directions

1. Combine wild rice, dried cranberries and broth in a pot with a tight-fitting lid. Bring to a boil and cover with lid. Simmer and cook 45-60 minutes.

2. Toast chopped pecans in large saute pan over medium heat until just lightly browned. Set pecans aside.

3. Saute apples and shallots in butter until soft and edges begin to brown. Deglaze pan with splash of white drinking wine (optional). Note: I chose to use butter for the rich flavor it adds to sauteed shallots, but feel free to use a substitute.

4. Combine ingredients and serve warm.

Note: This recipe's nutritional data is based on using Lundberg's Wild Blend and Swanson 99% Fat Free broth, but you may use any brand of your choice with negligible change in nutritional data. Nutritional data includes optional white wine.

Number of Servings: 8

Recipe submitted by SparkPeople user FEATHEREDPINES.

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    I added sliced fresh mushrooms and chopped celery seasoned with freshly ground pepper, sage, rosemary and thyme. - 3/23/10

    Was this review helpful?   yes  No

  • Incredible!
    9 of 9 people found this review helpful
    Very tasty and healthy! I sauteed the dried cranberries with the apples and shallots (actually, I used onion), because when added to the rice they came out mushy and lost their color. I also stirred in a small,cubed, cooked sweet potato and added a bit of sage. Everyone went for second helpings! - 11/29/07

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    Great Alternative - 11/26/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This is excellent. I may never make dressing again. - 3/23/10

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    Served as a side for a baked chicken entree. Guests liked it. - 12/25/08

    Was this review helpful?   yes  No
See All Comments