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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


  • 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.

Rekhan Khan
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This dressing is the perfect way to use up leftover Thanksgiving turkey. It's also a great way to get your kids to eat their vegetables.

Nkosinathi Madlophe
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I made this dressing for a vegan friend and she loved it! It's a great way to make a classic dish vegan.

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I'm allergic to cranberries, so I used dried cherries instead. The dressing was still delicious!

Javed Mustafa
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This dressing is perfect for a potluck or a picnic. It's easy to make and it travels well.

Nhice Virtus
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This dressing is a good starting point, but it needs some tweaking to make it really great. I think I'll experiment with different herbs and spices until I find a combination that I like.

Syed Shakeel shah
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I would have liked this dressing more if it had more vegetables in it. I think I'll add some chopped celery and carrots next time.

Heba Omar
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Overall, I thought this dressing was just okay. It wasn't bad, but it wasn't anything special either.

Kyakuwaire Phiona
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This dressing is way too sweet for my liking. I think I'll use less cranberries next time.

Amin Arain
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I followed the recipe exactly and the dressing turned out dry and crumbly. I'm not sure what I did wrong.

Trey Rojas
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This dressing is a bit bland for my taste. I think I'll add some more herbs and spices next time.

Alex Harris
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I've made this dressing several times now and it's always a hit. It's the perfect side dish for a holiday meal or a weeknight dinner.

Nasif Olamilekan
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This dressing is a great way to use up leftover rice. It's also a great make-ahead dish, which is always a plus.

lukman uddin
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I'm not a huge fan of wild rice, but this dressing changed my mind. It's so flavorful and the cranberries and pecans add a nice touch of sweetness and crunch.

Shahd Altaf
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This is my new favorite side dish! It's so easy to make and it's always a crowd-pleaser.

Asha Khadka
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Serah Kimani
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I made this dressing for Thanksgiving and it was a huge success. Everyone loved it, especially the kids. It's a great way to use up leftover wild rice.

Max Jimenez
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This wild rice dressing was a hit at my last dinner party! It was a bit time-consuming to make, but it was well worth it. The combination of wild rice, cranberries, and pecans was perfect, and the dressing was moist and flavorful.