New This Month

Wild Rice, Walnut, and Cranberry Dressing


For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2005


  • 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


  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. 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. 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.

Cook's Notes

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.

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