Minnesota Wild Rice Dressing Recipes

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MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

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.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

WILD RICE DRESSING



Wild Rice Dressing image

This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Rice     Mushroom     Leek     Stuffing/Dressing     Pecan     Vegetarian     Dairy Free     Peanut Free     Soy Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 13

1 cup pecans
2 cups wild rice
Kosher salt
1/4 cup red wine vinegar
2 Tbsp. fresh orange juice
2 Tbsp. honey
1 garlic clove, crushed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 tsp. chopped thyme
1/3 cup sliced chives

Steps:

  • Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
  • Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
  • Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
  • Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
  • Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
  • Do Ahead
  • Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

WILD RICE DRESSING



Wild Rice Dressing image

A flavorful alternative to bread-based Thanksgiving dressing, this easy side is ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 15

3 boxes (2 3/4 oz each) instant simmer-and-serve wild rice
4 cups water
2 tablespoons butter
3/4 teaspoon salt
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup slivered almonds
2 tablespoons chopped fresh parsley

Steps:

  • Cook rice as directed on box, using water, 2 tablespoons butter and 3/4 teaspoon salt.
  • Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup butter over medium heat. Cook onion and celery in butter 5 to 8 minutes, stirring occasionally, until tender.
  • Add cooked rice, broth, apricots, cranberries, thyme, 1/2 teaspoon salt and the pepper to skillet; stir to combine. Cook about 3 minutes or until liquid is absorbed. Remove from heat; stir in almonds and parsley.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 680 mg

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

Make and share this Minnesota Wild Rice Dressing recipe from Food.com.

Provided by Gay Gilmore

Categories     Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

4 slices bacon, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped
1/2 lb mushroom, sliced
1 (4 ounce) package wild rice, cooked according to package directions
2 cups breadcrumbs
1/2 lb breakfast sausage, cooked
1 teaspoon dried oregano
1/2 teaspoon dried sage
salt
pepper

Steps:

  • In medium-size skillet, over medium heat, sauté bacon until almost crisp.
  • Add onion, celery and mushrooms; continue cooking until vegetables are tender.
  • In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
  • Season to taste with salt and pepper if desired.
  • Spoon dressing into lightly greased 2-quart casserole dish.
  • Bake, covered, at 325 degrees F 35-40 minutes.

WILD RICE DRESSING



Wild Rice Dressing image

This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 17

1/2 cup slivered almonds
Unsalted butter, for casserole
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved

Steps:

  • Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
  • Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
  • Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
  • Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
  • Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
  • Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.

MINNESOTA WILD RICE CASSEROLE



Minnesota Wild Rice Casserole image

I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game.

Provided by Gina Farina

Categories     Brown Rice

Time 31m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb wild rice, cooked according to packaging
1 cup cooked white rice (cooked separately from wild rice)
1 lb bacon
1 medium onion, chopped fine
1/2 lb fresh mushrooms, sliced thin
1 stalk celery, sliced
1 medium carrot, peeled and diced small
1 tablespoon chicken bouillon concentrate or 2 -3 chicken bouillon cubes
1/4 cup butter, melted (optional)
salt and pepper

Steps:

  • (Properly cooked wild rice should be split and soft.).
  • Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
  • In some of the reserved bacon fat sauté the vegetables until soft.
  • To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
  • If the mixture seems dry, add the melted butter.
  • Add salt and pepper to taste (remember, the bacon is salty).
  • Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This wild rice dressing recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Sausage Stuffing and Dressing

Time 50m

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions.
  • While the rice is cooking, preheat the 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.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

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