Holiday Rice Dressing -and it’s Gluten Free!

Sponsored by Swanson

November 22, 2017

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Sheri is sharing her favorite holiday dressing recipe! Watch the video below!  

2 cups brown or wild rice of your choice (I used a mix of basmati brown & red rice)

5 cups* Swanson chicken or vegetable broth plus 1/2 cup additional set aside

3 tbsp + 1 tsp butter

1 cup diced onion

2 cups chopped celery

1 cup thinly sliced fresh Brussel sprouts

1 cup dried cranberries

1 tbsp finely chopped fresh sage 

1 tsp dried thyme

1 tbsp freshly ground black pepper

1/4 cup finely chopped flat leaf parsley

Salt to taste


Preheat oven to 325. Butter a 9x13 baking dish.


*Cook rice according to your package directions, substituting Swanson broth for water and adding 1 tsp butter. Set aside.


Melt 3 tbsp butter in large skillet. Over medium heat, sauté celery, onion, Brussel sprouts till almost tender. Add herbs, sauté 2-3 minutes.


Add cooked rice and dried cranberries. Mix thoroughly. 


Spoon into baking dish. Drizzle with remaining 1/2 cup broth. (If you’re feeling indulgent, go ahead and dot with butter - but you don’t need it, and you won’t miss it. Promise.)


Bake 20-30 minutes. Delicious right out of the oven and even better the next day so feel free to make ahead, refrigerate, and reheat before serving.