Herbed Wild Rice and Mushroom Dressing

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 100 min · gluten-free

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Ingredients

• 2 cups dry wild rice blend
• 1/4 lb cremini mushrooms
• 1 leeks
• 1 celery stalks
• 1 garlic cloves
• 3/4 cup gluten-free chicken broth
• 1/4 cup pecan halves
• 1/4 cup dried cranberries
• 1/2 tbsp fresh sage, chopped
• 1/4 tbsp fresh thyme leaves
• 1/2 tsp fresh rosemary, minced
• 1 tbsp unsalted butter
• 1 large eggs

Method (tap to check — screen stays awake)

1. Simmer the wild rice blend in 3 1/2 cups of the broth, covered, 45 to 50 minutes, until the grains are tender and some of the wild rice has split open. Drain any excess and spread on a sheet pan to steam dry. Heat the oven to 375F.
2. While the rice cooks, toast the pecans on a small pan in the heating oven for 8 minutes until fragrant, then chop roughly.
3. Melt 4 tablespoons of the butter in your widest skillet over high heat. Sear the quartered creminis in two batches, undisturbed at first, until deeply browned, about 5 minutes per batch — browned mushrooms are the backbone of this dressing.
4. Lower to medium, add the sliced leeks (white and light green parts, washed well) and diced celery, and cook 6 minutes. Add the minced garlic, sage, thyme, and rosemary for the last minute — the house herb trio, blooming in butter.
5. In a large bowl, combine the rice, mushroom mixture, pecans, and dried cranberries. Season with salt and pepper. Beat the eggs with the remaining 1/2 cup broth and fold through.
6. Spread into a 9x13 dish greased with the remaining tablespoon of butter and bake 25 to 30 minutes, until set and crisped at the top — you want those chewy, toasted edge grains.
7. Serve straight from the dish, ideally positioned where the gluten-free guest can reach it first for once.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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