Wild Rice Dressing with Buttered Pecans

Recipe: Wild Rice Dressing with Buttered Pecans

Makes : 6 or more servings | Salads/Sides Vegetarian
Turkey broth adds great flavor--and a nice holiday touch--to the dressing, but chicken or vegetable broth make fine substitutes. You could substitute other dried fruit (cherries, apricots, figs in particular) for the cranberries with great results. Just cut them into smaller pieces if they're large.


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


  • Combine the wild rice, 2 1/2 cups of the broth, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil. Cover the pan, reduce the heat to low, and simmer until the rice is tender, about 45 minutes. (Some of the grains of rice will "pop" open to indicate doneness.) 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. (The wild rice can be cooked up to two days ahead. Refrigerate until ready to continue.)
  • Butter an 11 by-7-inch baking dish. If you're cooking the dressing right away, heat the oven to 350°.
  • In a large frying pan, melt the butter over moderate heat. Add the onion and celery and cook, stirring occasionally, until starting to soften, about 10 minutes. Add the pecans, the remaining 3/4 teaspoon salt and the black 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 broth over the rice. Bake the dressing, covered, until hot, about 20 minutes.

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