Best 7 Wild Rice And Apple Dressing Recipes

MINNESOTA WILD RICE DRESSING

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.

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES

Steps:

• Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
• While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
• Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
• Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND CRANBERRIES

Steps:

• In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath the lid and let sit 10 to 15 minutes.
• Meanwhile, in a smaller saucepan, simmer the brown rice, with 1 1/2 cups broth, salt, until tender and all the liquid has been absorbed, 35 to 40 minutes; turn off heat and stretch a clean kitchen towel under the lid and let sit 10 to 15 minutes.
• In a large skillet, heat oil, over medium heat, and cook the onion, stirring often, until it begins to soften, about 3 minutes.
• Add celery and a generous pinch of salt, and continue cooking another 3 or 4 minutes; stir in garlic, if using, and cook 30 seconds.
• Remove from heat and transfer to a large bowl; add rices and toss well.
• Increase the heat in the skillet to medium high and add the butter; when the foaming subsides, add apple, stirring until they begin to caramelize, about 5 minutes.
• Remove from heat and add to the rice mixture; add remaining ingredients, toss and season to taste with salt and pepper.
• Preheat oven to 325 degrees F; grease a large baking dish with butter or oil.
• Transfer rice mixture to baking dish, cover with aluminum foil, and warm in oven for 20 to 30 minutes.
• NOTE: The rices can be cooked up to 3 days in advance. The entire dish is better the second day, so you can make it a day ahead and heat the day you are serving it.

WILD RICE AND APPLE DRESSING

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.

CONTEST-WINNING WILD RICE APPLE SALAD

Steps:

• In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
• Put oven rack in upper third of oven and preheat oven to 350°F.
• Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
• Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
• Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
• Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

APPLE & SAUSAGE WILD RICE

Steps:

• In a large saucepan, heat oil over medium-high heat. Add sausage, celery and onion; cook and stir 4-6 minutes or until tender. , Add rice, apples and garlic; cook and stir 1-2 minutes or until rice is lightly browned. Add cider, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/4 hours or until liquid is absorbed and rice is tender. Fluff with a fork.