Wild rice adds depth of flavor to this veggie-packed, whole wheat dressing. For Best exture, look for bread that has a thicker, crunchier crust. Can prepare up to 2 days ahead through step 3. Remove from fridge 30-60 min in advance and bake within 1 hour of serving

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Name: Whole Wheat Dressing with Wild Rice
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup Wild rice; 2 Tbsp Extra virgin olive oil; 1 each Yellow onion Finely chopped; 3 stalks Celery thinly sliced; 1 each Carrot Cut to match stick size; 1 Tbsp Thyme ( fresh) Chopped; 1/2 tsp Black pepper; 12 oz Whole-wheat Bread; 1 1/2 cups Chicken broth ( low sodium); Olive oil cooking spray

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INGREDIENTS

1/3 cup Wild rice
2 Tbsp Extra virgin olive oil
1 each Yellow onion ; Finely chopped
3 stalks Celery ; thinly sliced
1 each Carrot ; Cut to match stick size
1 Tbsp Thyme ( fresh) ; Chopped
1/2 tsp Black pepper
12 oz Whole-wheat Bread
1 1/2 cups Chicken broth ( low sodium)
Olive oil cooking spray

Servings

INSTRUCTIONS

One: In a medium saucepan on high, bring 4 cups water to boil. Add rice reduce to simmer and cook occasionally until tender. Around 50 minutes or what package indicates.

Two: Meanwhile, in a large skillet on medium, heat oil. Add onion and cook, stirring occasionally, for 2 minutes. Add celery and cook, stirring occasionally, for 4 minutes. Add carrots and cook, stirring occasionally, until vegetables are very tender, 2 to 4 minutes. Transfer mixture to large bowl and add thyme and pepper. Stir in bread, then add broth and gently stir to evenly moisten. Remove about 1/3 of bread mixture and transfer to medium bowl. Set both bowls aside.

Three: Mist a 2 to 2 1/2 Quart casserole dish with cooking spray and set aside.Drain rice. Stir rice into larger bowl of bread mixture then transfer to baking dish. Top with reserve bread mixture.

For: Preheat oven to 400F. Cover with foil and bake until heated through, 20 to 30 minutes. Uncover and bake until browned on top. 20 to 40 minutes.

NOTES

Clean eating recipe. I made this for 2012 Thanksgiving and it turned out well. It was even better reheating for leftovers as the bread was more crunchy which seemed to work better with the Wheatfields bread I used.

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Whole Wheat Dressing with Wild Rice

1/3 cup Wild rice 
2 Tbsp Extra virgin olive oil 
1 each Yellow onion  Finely chopped
3 stalks Celery thinly sliced
1 each Carrot Cut to match stick size
1 Tbsp Thyme ( fresh) Chopped
1/2 tsp Black pepper 
12 oz Whole-wheat Bread 
1 1/2 cups Chicken broth ( low sodium) 
  Olive oil cooking spray

One: In a medium saucepan on high, bring 4 cups water to boil. Add rice reduce to simmer and cook occasionally until tender. Around 50 minutes or what package indicates.

Three: Mist a 2 to 2 1/2 Quart casserole dish with cooking spray and set aside.Drain rice. Stir rice into larger bowl of bread mixture then transfer to baking dish. Top with reserve bread mixture.

For: Preheat oven to 400F. Cover with foil and bake until heated through, 20 to 30 minutes. Uncover and bake until browned on top. 20 to 40 minutes.

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Whole-Wheat Dressing with Wild Rice
Kyle_G

Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 8 Servings

Calories: 198
Calories from Fat: 52 (26%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 253.6mg		9 %
Potassium 242.6mg		6 %
Total Carbohydrate 30.3g		9 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 27.4g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 198

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