Wild Rice, Walnut, and Cranberry Dressing

39 Ratings
  • 5 9
  • 4 4
  • 3 15
  • 2 9
  • 1 2

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.

Everyday Food, November 2005

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Recipe Summary

prep:
25 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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Reviews (2)

39 Ratings
  • 5 9
  • 4 4
  • 3 15
  • 2 9
  • 1 2
Martha Stewart Member
10/02/2019
I have made this many times over the last 10 years and every time I do, someone will comment on how yummy it is. Super easy, will hold at room temp and really is delicious. Love this recipe. Refrigerate leftovers, bring to room temp and is still great the next day.
Martha Stewart Member
08/20/2019
I have made this recipe exactly as is many times and it is wonderful. I get compliments every time. The cranberries and walnuts are great but the fresh parsley really makes it. It's a keeper.
Martha Stewart Member
11/28/2013
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!
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