Best 20 Rice Dressing Recipes

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**Rice Dressing: A Southern Classic with Endless Variations**

Rice dressing, also known as dirty rice, is a beloved Southern dish that has become a staple at gatherings and celebrations. This versatile dish is made with cooked rice, ground meat, and a flavorful blend of vegetables, herbs, and spices. Variations of rice dressing abound, with each cook adding their own unique twist to the classic recipe. From traditional Cajun-style rice dressing with its bold spices to lighter, healthier versions made with brown rice and vegetables, there's a rice dressing recipe to suit every taste. Whether served as a main course or a side dish, this hearty and flavorful dish is sure to be a hit.

Let's cook with our recipes!

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
  • Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING



Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

  • Coconut Rice:
  • Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
  • Marinated Garlic Shrimp:
  • Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
  • Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
  • Mango Cucumber Salad with Guava Dressing:
  • In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING



Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing image

Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 ounces thin rice noodles
1 tablespoon peanut oil, canola oil or rice bran oil
2 ounces firm tofu, sliced and blotted dry with paper towels
1 small or 1/2 large red bell pepper, cut in 2-inch-long julienne
2 Tbsp Minced Chives
1/4 cup minced cilantro
4 cups slivered romaine lettuce leaves (chiffonade)
1 ounce dry-roasted peanuts
1/4 cup fresh lime juice
2 tablespoons seasoned rice vinegar
Salt to taste
1 small garlic clove, pureed
1/3 cup unrefined expeller-pressed or roasted peanut oil
2 tablespoons grapeseed oil
1/2 teaspoon Asian hot pepper oil

Steps:

  • Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
  • Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
  • Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
  • Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

CAJUN DIRTY RICE DRESSING



Cajun Dirty Rice Dressing image

My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers! This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe. For the 'dark roux' I recommend you reference recipe #47651 by chef #15851

Provided by FolkDiva

Categories     Cajun

Time 1h40m

Yield 20 , 20 serving(s)

Number Of Ingredients 18

1 lb ground pork
1 lb ground chuck
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
1/2 cup dark roux (see Gumbo Base (Aka Roux))
1 tablespoon cajun seasoning
1 teaspoon salt
6 cups beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon hot sauce
1 teaspoon black pepper
1/4 cup parsley, chopped
1/2 cup green onion, chopped
15 cups cooked rice, packed

Steps:

  • Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
  • Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
  • Add dark roux and cook for additional 5 minutes.
  • Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
  • Bring mixture to a boil, lower heat and simmer for 30 minutes.
  • Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
  • Stir in green onions and parsley.
  • Stir in cooked rice until completely incorporated.

RICE DRESSING



Rice Dressing image

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

4 cups chicken broth, divided
1-1/2 cups uncooked long grain rice
2 cups chopped onion
2 cups chopped celery
1/2 cup butter, cubed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

Steps:

  • In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

DIRTY RICE DRESSING



Dirty Rice Dressing image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1 pound chicken livers
2 tablespoons chicken bouillon granules
2 large eggplant, diced
1 pound ground beef
5 stalks celery with leaves, chopped
1 medium onion, chopped
1 pound breakfast sausage
3/4 stick butter
1 bell pepper, chopped
Cajun seasoning mix
2 to 4 cups uncooked long grain rice
1 cup green onion tops, chopped

Steps:

  • Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
  • In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
  • Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
  • Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

CORNISH HENS WITH RICE DRESSING



Cornish Hens with Rice Dressing image

THIS IS a perfect main dish when you're cooking for two. I've even used these hens as a stand-in for turkey on Thanksgiving Day when the group was not large. I found this recipe among my mother's collection. She was always searching newspapers and magazines for new cooking ideas. -Geraldine Grisdale Mt. Pleasant, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 2 servings.

Number Of Ingredients 10

1-1/3 cups chicken broth
1/2 cup uncooked long grain rice
1/2 cup sliced fresh mushrooms
1/4 cup chopped celery
2 tablespoons chopped onion
1/2 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
2 Cornish hens (1 to 1-1/2 pounds each)
1 tablespoon canola oil
Pepper to taste

Steps:

  • In an ungreased 9-in. square baking dish, combine the broth, rice, mushrooms, celery, onion, 1/4 teaspoon marjoram and 1/4 teaspoon salt. Place hens on rice mixture and brush with oil. Sprinkle with pepper and remaining marjoram and salt. , Cover and bake at 350° for 1 hour. Uncover and bake 25-35 minutes longer or until juices run clear.

Nutrition Facts :

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING



Southwest Rice and Corn Salad with Lemon Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     Quick & Easy     High Fiber     Lemon     Avocado     Corn     Bell Pepper     Healthy     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 side-dish servings

Number Of Ingredients 10

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Steps:

  • Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
  • Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

WILD RICE 'N' BREAD DRESSING



Wild Rice 'n' Bread Dressing image

Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 15

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tablespoons dried parsley flakes
4 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

Steps:

  • In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

CRANBERRY WILD RICE DRESSING



Cranberry Wild Rice Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 (6.2 ounces) box fast cooking long-grain and wild rice
1 1/2 cups (or according to rice box instructions) low-sodium chicken stock
1 cup frozen seasoning blend (mixed diced vegetables including onion, celery, red and green peppers, parsley)
1 (11 ounces) can mandarin orange segments, drained
1/3 cup chopped pecans
1/2 cup cranberry sauce

Steps:

  • In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.

CRANBERRY WILD RICE DRESSING



Cranberry Wild Rice Dressing image

Rice dressing is a tasty twist to a traditional Thanksgiving dinner. Cranberry sauce adds festive color and a touch of sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 5 cups.

Number Of Ingredients 11

3 cups chicken broth
1 large onion, chopped
2 celery ribs, thinly sliced
1 cup uncooked brown rice
1/2 cup uncooked wild rice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon white pepper
1 bay leaf
1 cup whole-berry cranberry sauce

Steps:

  • In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Stir in cranberry sauce. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through. If dressing is stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for dressing.

Nutrition Facts : Calories 259 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 826mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE AND APPLE DRESSING



Wild Rice and Apple Dressing image

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

Provided by Lisa

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

1 cup brown rice
4 cups water
1 cup instant long grain and wild rice
1 (1 pound) loaf white bread, cut into 1/2-inch cubes
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
1 small onion, grated
2 Granny Smith apples - peeled, cored and chopped
1 cup chicken broth

Steps:

  • In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
  • In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 32.2 g, Fat 1.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 296.1 mg, Sugar 4.4 g

NELDA'S SAUSAGE AND RICE DRESSING



Nelda's Sausage and Rice Dressing image

This is an original recipe that I developed 15 years ago, and I can't count how many times I've used it since. Don't wait until Thanksgiving to try it.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

1 package (6 ounces) long grain and wild rice mix
1 cup chopped onion
1 cup chopped celery
1/4 cup butter, cubed
1 pound bulk pork sausage, cooked and drained
1 package (6 ounces) seasoned stuffing cubes
1 can (4 ounces) mushroom stems and pieces, drained
2 large eggs, beaten
3 cups chicken broth
1/2 cup chopped walnuts or pecans, toasted
1/4 teaspoon seasoned pepper
Poultry seasoning to taste

Steps:

  • Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts :

QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING



Quinoa and Wild Rice Salad With Ginger Sesame Dressing image

I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 18

2 cups cooked quinoa
1 cup cooked wild rice
Salt to taste
1 red bell pepper, cut in 2-inch strips
1 cup diced cucumber
1 cup edamame
1/4 cup chopped cilantro
3 tablespoons chopped or thinly sliced spring onions or scallions
2 tablespoons freshly squeezed lime juice
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger (more to taste)
1 small garlic clove, minced
Pinch of cayenne
Salt to taste
1/2 teaspoon soy sauce
2 tablespoons Asian sesame oil
1/3 cup canola oil
Leaf lettuce or radicchio for serving optional

Steps:

  • Toss together all of the salad ingredients.
  • Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams

ROAST CHICKEN WITH WILD RICE DRESSING



Roast Chicken with Wild Rice Dressing image

This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 8 servings

Number Of Ingredients 19

One 5- to 6-pound chicken, giblets removed
2 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, halved
2 tablespoons orange marmalade or apricot preserves
2 teaspoons cider vinegar
3/4 cup wild rice
2 tablespoons olive oil, plus more for greasing the baking dish
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped
1/2 teaspoon dried marjoram
1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes
1 2/3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
  • Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
  • Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
  • For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
  • Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
  • Serve the chicken with the dressing on the side.

WILD RICE SALAD WITH CURRY DRESSING



Wild Rice Salad With Curry Dressing image

This is a relatively easy to prepare side dish with a wonderful melding of flavors. Try it warm or cold when you're in the mood for something different!

Provided by 75violets

Categories     Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 (6 ounce) package long grain and wild rice blend
2 cups chicken broth
1 cup golden raisin
1 cup hot water
1/2 cup sliced green onion
1 cup chopped pecans, toasted
1 (16 ounce) can garbanzo beans, drained
lettuce leaf
2/3 cup mayonnaise
1 tablespoon curry powder
1 tablespoon honey
1 tablespoon apple cider vinegar
1/8 teaspoon ground cayenne pepper
2 teaspoons prepared Dijon mustard
1 teaspoon Worcestershire sauce

Steps:

  • Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
  • Soak raisins in 1 cup of hot water for 10 minutes, then drain.
  • To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
  • Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
  • To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
  • Serve with a dollop of Curry dressing on a bed of lettuce leaves.

Nutrition Facts : Calories 316.7, Fat 17.6, SaturatedFat 2, Cholesterol 5.1, Sodium 525, Carbohydrate 37.4, Fiber 5, Sugar 15.1, Protein 6.3

WILD RICE DRESSING



Wild Rice Dressing image

This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Rice     Mushroom     Leek     Stuffing/Dressing     Pecan     Vegetarian     Dairy Free     Peanut Free     Soy Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 13

1 cup pecans
2 cups wild rice
Kosher salt
1/4 cup red wine vinegar
2 Tbsp. fresh orange juice
2 Tbsp. honey
1 garlic clove, crushed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 tsp. chopped thyme
1/3 cup sliced chives

Steps:

  • Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
  • Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
  • Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
  • Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
  • Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
  • Do Ahead
  • Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

WILD RICE AND GOAT CHEESE DRESSING



Wild Rice and Goat Cheese Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups wild rice
6 cups water
3/4 pound Spanish-style chorizo, diced, see Cook's note*
5 tablespoons unsalted butter, plus extra for greasing the dish
1 cup Spanish onion, diced
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped
1 (day-old) loaf country-style bread, cubed
2 to 4 cups homemade chicken stock
12 ounces goat cheese
1/2 cup fresh flat-leaf parsley, chopped
Freshly ground black pepper
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
  • Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
  • Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
  • *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.

WILD RICE, CRANBERRY AND PECAN DRESSING



Wild Rice, Cranberry and Pecan Dressing image

Make and share this Wild Rice, Cranberry and Pecan Dressing recipe from Food.com.

Provided by Rodger

Categories     Rice

Time 1h45m

Yield 1 9X13 pan, 8-10 serving(s)

Number Of Ingredients 13

1 cup sugar
1 cup water
1 (12 ounce) package fresh cranberries
4 tablespoons unsalted butter
1 large onion, finely chopped
2 large celery ribs, finely chopped
2 cups wild rice, well rinsed
5 cups homemade turkey broth or 5 cups canned chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
1/2 teaspoon savory
1 cup coarsely chopped pecans, toasted

Steps:

  • Put water and sugar in medium saucepan over medium heat.
  • Heat to simmer, stirring constantly, until sugar is dissolved.
  • Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
  • Do not overcook; you want the cranberries to stay relatively whole.
  • Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
  • Melt the butter in a large saucepan over medium heat.
  • Add onion and celery and cook, stirring often, until softened, about 4 minutes.
  • Add wild rice and cook, stirring, for 1 minute.
  • Add stock, salt, thyme and pepper.
  • Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
  • Remove from heat and let stand, covered, for 15 minutes.
  • Drain the wild rice of excess cooking liquid, if necessary.
  • Add the wild rice mixture and the toasted pecans to the cranberries.
  • Toss to mix well.
  • Use as a turkey stuffing or bake separately.
  • To bake separately, heat the oven to 350 degrees.
  • Place in a buttered 13x9 inch baking dish.
  • Bake, covered, until heated through, 30 to 40 minutes.

WILD RICE DRESSING WITH APPLES AND CHESTNUTS



Wild Rice Dressing with Apples and Chestnuts image

Categories     Fruit     Onion     Side     Bake     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Apple     Fall     Winter     Chestnut     Parsley     Wild Rice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 cup wild rice
1 (7.25-ounce) jar peeled whole chestnuts, halved
1/2 cup chopped fresh Italian parsley
4 tablespoons olive oil
12 ounces sweet Italian sausage, casings removed, sausage crumbled
1 large onion
2 large Granny Smith apples, unpeeled, cored, cut into 1/2-inch cubes
2 1/2 teaspoons dried thyme
1 cup low-salt chicken broth

Steps:

  • Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.

Tips:

  • Use day-old rice for the best texture. Freshly cooked rice will be too moist and sticky.
  • To make the rice dressing ahead of time, cook the rice and vegetables according to the recipe. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, bring to room temperature and fluff with a fork.
  • For a vegetarian rice dressing, omit the sausage or bacon. You can also add other vegetables, such as chopped celery, carrots, or bell peppers.
  • If you don't have any celery, you can use a green onion instead.
  • If you don't have any parsley, you can use fresh cilantro or basil instead.
  • Serve rice dressing warm or at room temperature. It's a great side dish for fried chicken, pork chops, or grilled fish.

Conclusion:

Rice dressing is a delicious and versatile dish that can be served as a side dish or main course. It's easy to make and can be tailored to your own taste preferences. With so many variations to choose from, there's sure to be a rice dressing recipe that everyone will enjoy.

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