Fig & Walnut Wild Rice Dressing

Fig & Walnut Wild Rice Dressing

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From: Diabetic Living Magazine, Winter 2019

This gluten-free dressing (or stuffing, if you prefer) leans on a blend of brown and wild rice for a complex nutty flavor. Look for dried Mission figs in the bulk aisle or with the packaged dried fruit in your grocery store. You can swap in dried cherries or cranberries if you can't find dried figs.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 cups low-sodium chicken or vegetable broth
  • ¾ cup wild rice
  • ¾ cup brown rice
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced (2 cups)
  • 2 stalks celery, diced (1 cup)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground white or black pepper
  • ¾ cup chopped fresh parsley
  • ½ cup walnuts, chopped and toasted
  • ¼ cup chopped dried Mission figs
  • ¼ cup chopped fresh sage or 1½ teaspoon dried

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 2-qt. baking dish with cooking spray.
  2. Combine broth, wild rice, and brown rice in a large saucepan. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender, 40 to 45 minutes.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, nutmeg, and pepper, and cook until softened, about 10 minutes. Transfer to a large bowl and add parsley, walnuts, figs, and sage.
  4. Drain the rice, reserving the cooking liquid, and transfer to the bowl. Measure 1 cup of the cooking liquid (add additional broth or water to reach 1 cup, if needed) and stir into the rice mixture.
  5. Transfer the dressing to the prepared baking dish and cover with foil. Bake for 25 minutes. Uncover and bake until heated through, about 10 minutes more.
  • To make ahead: Prepare dressing through Step 4; cover and refrigerate for up to 2 days. When ready to cook, bake as directed in Step 5, adding more time as needed to heat through.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 240 calories; 11 g fat(1 g sat); 3 g fiber; 31 g carbohydrates; 6 g protein; 40 mcg folate; 0 mg cholesterol; 4 g sugars; 545 IU vitamin A; 9 mg vitamin C; 41 mg calcium; 1 mg iron; 40 mg sodium; 222 mg potassium
  • Carbohydrate Servings: 2

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