Wild Rice N Berry Dressing

Servings 8
Prep Time


  • 3/4 cup wild rice
  • 3/4 teaspoon Salt
  • 3 cups Water
  • 1/2 cup Butter or Margarine
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 4 cups toasted bread cubes unseasoned
  • 1/2 cup dried cranberries
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 10.5 oz can Chicken Broth


  1. Rinse wild rice under running water using strainer or in a bowl of water; drain.
  2. Place in heavy saucepan with salt and water. Bring to a boil; simmer, covered, until kernels are open and tender but not mushy (45-55 minutes). Drain.
  3. In large skillet, melt butter, saute onion and celery until onion is tender. Stir in rice, bread cubes, cranberries, parsley, orange peel, salt and pepper. Gently stir in broth.
  4. Spoon into buttered 7x11" baking dish; refrigerate 8 hours or overnight, if desired.

To Serve

  1. Bake, covered, in a preheated 325 degree oven until heated through (40-45 minutes)