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Wild Rice Dressing With Buttered Pecans




Source of Recipe


The Oregonian-Published November 22, 2011


Recipe Introduction


Makes 6 servings, or more as part of a large meal
Turkey broth adds great flavor -- and a nice Thanksgiving touch -- to the dressing, but chicken broth makes a fine substitute. The combination of pecans and dried cranberries gives an autumnal feel, but you could substitute other dried fruit (cherries, apricots, figs in particular) with great results. Just cut them into smaller pieces if they're large.


List of Ingredients




1 cup wild rice, rinsed
3 cups homemade or store-bought gluten-free chicken or turkey broth (divided)
1 1/4 teaspoons salt (divided)
3 tablespoons butter
1 onion, diced
3 ribs celery, finely diced
1 cup pecans, roughly chopped
1/2 teaspoon freshly ground black pepper
1/2 cup dried cranberries






Recipe



In a medium saucepan combine the wild rice, 2 1/2 cups of the broth and 1/2 teaspoon of the salt; bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 45 minutes. (Some grains of wild rice will "pop" open.) Different types of wild rice absorb varying amounts of liquid; drain off any extra liquid left in the pan. Transfer the rice to a large bowl.

Butter an 11-by-7 inch baking dish. If you're cooking the dressing right away, preheat the oven to 350 degrees.

In a large frying pan, melt the butter over moderate heat. Add the onion and celery and cook, stirring occasionally, until vegetables start to soften, about 5 minutes. Add the pecans, the remaining 3/4 teaspoon salt and the pepper and cook, stirring occasionally, 5 minutes longer. Stir the onion mixture and the dried cranberries into the wild rice.

Transfer the dressing to the buttered baking dish. (At this point you can refrigerate the dish, well covered with aluminum foil, for up to a day. Bring to room temperature before cooking.) Just before cooking, pour the remaining 1/2 cup chicken broth over the rice. Bake the dressing, covered, until hot, about 20 minutes.