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Wild Rice Dressing with Roasted Chestnuts and Cranberries

12 servings | 3/4 cup each 


  • 2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 tablespoons unsalted butter
  • 2 tablespoons minced fresh sage
  • 2 cups water
  • 1 1/2 cups thinly sliced carrot
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups chopped yellow onion
  • 1/4 teaspoon black pepper
  • 1 1/2 cups whole roasted bottled chestnuts
  • 1 1/4 cups thinly sliced celery
  • Cooking spray
  • 1 cup sweetened dried cranberries
  • 1/2 cup minced fresh flat-leaf parsley


  1. Preheat oven to 400°. Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.
  2. Bake chestnuts on baking sheet at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.
  3. Soak cranberries in a small bowl of hot water for 20 minutes, or until soft. Drain and add to rice.
  4. Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper.
  5. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.


  • 213 Calories
  • 2 g Fat
  • 1 g Sat Fat
  • 4 mg Cholesterol
  • 44 g Carbohydrates
  • 6 g Protein
  • 4 g Fiber
  • 182 mg Sodium


The Hoffman Heart and Vascular Institute of Connecticut
114 Woodland Street
Hartford, CT 06105