Cranberry sauce, pecans and oranges take a walk on the wild (rice) side.
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Cranberry Wild Rice Dressing This is a super simple recipe. First thing you want to do is put a cup and a half of chicken stock into a pot and I always measure my stock because you cannot put too much liquid in the rice. Otherwise, it’s soggy. Then an entire box of quick cook long grain rice and this is already seasoned rice. Then, I'm putting in seasoning blend and in here are your onions, there’s red peppers, green peppers and parsley. Just one cup of this and this seasoning blend comes frozen so make you’ve thawed it out before you put it in your rice. I need to bring this up to a boil and give this a stir. And then reduce it, put the lid on there, that takes five minutes. This has been about five minutes and my wild rice with that seasoning blend, remember the red and green peppers with the onions and the parley and a little bit of chicken stock in here, beautiful. Now, this is a 11-ounce can of mandarin oranges that I just want to strain. This is going to give you a nice citrus flavor. Those go in there. Then to this, I want to add a third of a cup of chopped pecans and a half a cup of cranberry sauce. That is good. The rest of this, I can serve later. Fold this gently because you don’t want to break up your mandarin oranges and I'm going to place this into a bowl and look at how beautiful this is -- decadent and wonderful. This is great whether you’re having duck, orange grazed duck or you’re having chicken, anything you like -- maybe turkey, this would be great around the holiday time. Fantastic, quick dish, five to six minutes and you’ve got a great Cranberry Wild Rice Dressing.
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