Wild Rice Dressing
A flavorful alternative to bread-based Thanksgiving dressing, this easy side is ready in 25 minutes.
Ingredient
- 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
Direction
- 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.
