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Wild Rice and Apple Dressing

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Lisa

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
  3. In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
  4. Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.
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Reviews

Jan D
13
2/23/2008

Simply the best dressing. Better tasting than using croutons from the store. I made a few changes. I added 1 cup raw sliced mushrooms and substituted 1 Box of brown and wild rice mix (Rice a Roni Natures Way)for the brown rice. Served with cornish game hens. My husband said it was the best meal ever.

CJFisher
5
1/20/2009

Sorry, I thought this required a lot to be so tasteless. It was really bland and tasteless.

cookinmama86
0
12/31/2012

I made this for Christmas dinner this year. I thought it would go well with cornish hens I made. It was yummy, but it was a bit flavorless...too much effort for it to be so flavorless. Also, I will not being making with with the white bread...it came out in big, soggy chunks that pretty much ruined it! I am glad that I only used 1/2 loaf and substituted the rest with Pepperidge Farm Seasoned Bread Crumbs. I will make it again, but with no white bread at all and all PFSBC. And of course, tweak the seasonings so that I can get a better flavor. It was a hit with my family. But I do not recommend using white bread at all!