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Wild Rice Dressing

This Holiday Wild Rice Dressing combines a flavorful wild rice mix, sweet cranberries, and savory herbs.


Wild Rice Dressing

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Makes 6 to 8 servings
Cook Time
1 hour 20 mins
Passive Time
24 hours


  • 1 32-ounce container low-sodium chicken broth
  • 1 cup wild rice
  • 1 1/4 brown rice
  • 1 stick unsalted butter, plus more for the dish
  • 1 small yellow onion, finely chopped
  • 3 stalks celery, finely chopped
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • 1/4 cup fresh sage, finely chopped
  • 1 cup pecans, finely chopped
  • 1 cup dried apricots or cranberries, roughly chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper


Here are your instructions:

  1. Heat oven to 350° F.

  2. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.

  3. Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.

Recipe Notes

In Advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.


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