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Gallery Wild Rice, Walnut, and Cranberry Dressing Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8

Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 large onion (2 cups), finely chopped 4 garlic cloves, minced Kosher salt and freshly ground pepper 2 boxes (6 ounces each) wild-rice blend (discard seasoning packets) 1 1/2 cups toasted walnuts, broken into small pieces 1/2 cup dried cranberries 1/2 cup finely chopped fresh flat-leaf parsley

Cook’s Notes To toast walnuts, spread in a single layer on a rimmed baking sheet. Bake at 350 degrees until golden brown and fragrant, about 10 minutes.

Gallery Wild Rice, Walnut, and Cranberry Dressing

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8

Wild Rice, Walnut, and Cranberry Dressing

Wild Rice, Walnut, and Cranberry Dressing

Wild Rice, Walnut, and Cranberry Dressing

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8

Recipe Summary

prep: 25 mins total: 1 hr 15 mins

Servings: 8

prep: 25 mins

total: 1 hr 15 mins

prep:

25 mins

total:

1 hr 15 mins

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons unsalted butter 1 large onion (2 cups), finely chopped 4 garlic cloves, minced Kosher salt and freshly ground pepper 2 boxes (6 ounces each) wild-rice blend (discard seasoning packets) 1 1/2 cups toasted walnuts, broken into small pieces 1/2 cup dried cranberries 1/2 cup finely chopped fresh flat-leaf parsley

Directions

In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.

Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.

Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

Cook’s Notes To toast walnuts, spread in a single layer on a rimmed baking sheet. Bake at 350 degrees until golden brown and fragrant, about 10 minutes.

Cook’s Notes

To toast walnuts, spread in a single layer on a rimmed baking sheet. Bake at 350 degrees until golden brown and fragrant, about 10 minutes.

Reviews (3)

 Add Rating & Review     39 Ratings   5 star values:        9    4 star values:        4    3 star values:        15    2 star values:        9    1 star values:        2

Reviews (3)

Add Rating & Review     39 Ratings   5 star values:        9    4 star values:        4    3 star values:        15    2 star values:        9    1 star values:        2

Add Rating & Review

39 Ratings 5 star values: 9 4 star values: 4 3 star values: 15 2 star values: 9 1 star values: 2

39 Ratings 5 star values: 9 4 star values: 4 3 star values: 15 2 star values: 9 1 star values: 2

39 Ratings 5 star values: 9 4 star values: 4 3 star values: 15 2 star values: 9 1 star values: 2

  • 5 star values: 9 4 star values: 4 3 star values: 15 2 star values: 9 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       10/02/2019   I have made this many times over the last 10 years and every time I do, someone will comment on how yummy it is. Super easy, will hold at room temp and really is delicious. Love this recipe. Refrigerate leftovers, bring to room temp and is still great the next day.  

Martha Stewart Member     Rating: 5 stars       08/20/2019   I have made this recipe exactly as is many times and it is wonderful. I get compliments every time. The cranberries and walnuts are great but the fresh parsley really makes it. It's a keeper.  

Martha Stewart Member     Rating: 4 stars       11/28/2013   Delicious and hearty! Love the crunchy toasted walnuts! The ingredients are whole and healthy. I substituted half of the butter with Extra Virgin Olive Oil, and used real wild rice and black rice as the blend. Instead of parsley, I chopped organic kale leaves; and soy instead of some of the salt. The result was a meal in itself and, a perfect dish to bring to a vegetarian Thanksgiving feast. The cranberries add a tangy treat for the tastebuds!

    Martha Stewart Member

    Rating: 5 stars 10/02/2019

I have made this many times over the last 10 years and every time I do, someone will comment on how yummy it is. Super easy, will hold at room temp and really is delicious. Love this recipe. Refrigerate leftovers, bring to room temp and is still great the next day.

Rating: 5 stars

Rating: 5 stars 08/20/2019

I have made this recipe exactly as is many times and it is wonderful. I get compliments every time. The cranberries and walnuts are great but the fresh parsley really makes it. It’s a keeper.

Rating: 4 stars 11/28/2013

Delicious and hearty! Love the crunchy toasted walnuts! The ingredients are whole and healthy. I substituted half of the butter with Extra Virgin Olive Oil, and used real wild rice and black rice as the blend. Instead of parsley, I chopped organic kale leaves; and soy instead of some of the salt. The result was a meal in itself and, a perfect dish to bring to a vegetarian Thanksgiving feast. The cranberries add a tangy treat for the tastebuds!

Rating: 4 stars

All Reviews for Wild Rice, Walnut, and Cranberry Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wild Rice, Walnut, and Cranberry Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest