Heavenly smooth and simple. Not very sour or sweet. It fits perfectly!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 cup brown rice
- 4 cups water
- 1 cup instant long grain and wild rice
- 1 (1 pound) loaf white bread, cut into 1/2-inch cubes
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 4 stalks celery, grated
- 4 carrots, grated
- 1 small onion, grated
- 2 Granny Smith apples – peeled, cored and chopped
- 1 cup chicken broth
Instructions
- In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
- In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9×13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.
Reviews
I made this and baked it with bone in pork chops seasoned with sage and rosemary. The dressing really complimented the pork.
I made this for Christmas dinner this year. I thought it would go well with cornish hens I made. It was yummy, but it was a bit flavorless…too much effort for it to be so flavorless. Also, I will not being making with with the white bread…it came out in big, soggy chunks that pretty much ruined it! I am glad that I only used 1/2 loaf and substituted the rest with Pepperidge Farm Seasoned Bread Crumbs. I will make it again, but with no white bread at all and all PFSBC. And of course, tweak the seasonings so that I can get a better flavor. It was a hit with my family. But I do not recommend using white bread at all!
Sorry, I thought this required a lot to be so tasteless. It was really bland and tasteless.
Simply the best dressing. Better tasting than using croutons from the store. I made a few changes. I added 1 cup raw sliced mushrooms and substituted 1 Box of brown and wild rice mix (Rice a Roni Natures Way)for the brown rice. Served with cornish game hens. My husband said it was the best meal ever.