Rice Dressing
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
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
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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.
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.