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Wild Rice, Walnut, and Cranberry Dressing

To toast walnuts, spread in a single layer on a rimmed baking sheet. Bake at 350 degrees until golden brown and fragrant, about 10 minutes.

  • prep: 25 mins
    total time: 1 hour 15 mins
  • servings: 8

Ingredients

  • 2 tablespoons butter
  • 1 large onion (2 cups), finely chopped
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 boxes (6 ounces each) wild-rice blend (discard seasoning packets)
  • 1 1/2 cups toasted walnuts, broken into small pieces
  • 1/2 cup dried cranberries
  • 1/2 cup finely chopped fresh parsley

Directions

  1. Step 1

    In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.

  2. Step 2

    Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.

  3. Step 3

    Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

Source
Everyday Food, November 2005

Reviews (1)

  • 28 Nov, 2013

    Delicious and hearty! Love the crunchy toasted walnuts! The ingredients are whole and healthy. I substituted half of the butter with Extra Virgin Olive Oil, and used real wild rice and black rice as the blend. Instead of parsley, I chopped organic kale leaves; and soy instead of some of the salt. The result was a meal in itself and, a perfect dish to bring to a vegetarian Thanksgiving feast. The cranberries add a tangy treat for the tastebuds!