Giada Brown and Wild Rice Dressing

Giada De Laurentiis

Holidays can be a tough time to please everyone, especially if you are trying to accommodate special dietary needs, and this colorful, flavorful Giada Brown and Wild Rice Dressing just happens to be gluten-free, but itโ€™s no compromise at all. Be sure to buy plain wild rice, not a pilaf or rice blend.

Prepared with wild rice, brown rice, applewood-smoked bacon, pearl onions, and Brussels sprouts, this savory and hearty wild rice dressing recipe is perfect for dinner gatherings. It takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

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Giada Brown and Wild Rice Dressing

Giada Brown and Wild Rice Dressing Ingredients

  • 8 ounces of applewood-smoked bacon, cut crosswise into ยฝ-inch-wide strips
  • 4ยฝ cups of low-sodium chicken broth
  • 3 tablespoons of chopped fresh thyme leaves
  • 1ยผ cups of organic brown rice (about 8.6 ounces)
  • 1ยผ cups of wild rice (about 7.6 ounces)
  • 6 tablespoons of unsalted butter (ยพ stick)
  • 2 (10-ounce) bags of pearl onions, blanched in boiling water for 2 minutes, then peeled
  • 1ยฝ pounds of portobello mushrooms, dark gills scraped away and discarded, coarsely chopped (7 to 8 cups of ยพ-inch pieces)
  • 1 pound of Brussels sprouts, root ends trimmed and discarded, halved lengthwise, then thinly sliced crosswise (about 4 cups)
  • Kosher salt and freshly ground black pepper, to taste
  • ยพ cup of toasted hazelnuts, husked and coarsely chopped (optional)

How To Make Giada Brown and Wild Rice Dressing

  1. Cook the Bacon: In a large heavy skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to transfer it to paper towels, leaving 2 tablespoons of drippings in the skillet.
  2. Prepare the Rice: In a large saucepan, bring the chicken broth and 1 tablespoon of thyme to a boil. Add the brown rice and bring it back to a boil. Reduce the heat, cover, and simmer for 10 minutes.
  3. Add the Wild Rice: Stir in the wild rice and return to a boil. Reduce the heat, cover, and simmer for 40 minutes until the rice is tender but still has a slight chew.
  4. Sautรฉ the Pearl Onions: In the reserved skillet, add 1 tablespoon of butter and heat over medium-high. Sautรฉ the pearl onions until golden and tender, about 7 to 8 minutes. Transfer to a bowl and set aside.
  5. Cook the Mushrooms and Brussels Sprouts: To the skillet, add 2 tablespoons of butter and the mushrooms. Cook until browned and tender, around 7 to 8 minutes. Stir in the Brussels sprouts and sautรฉ for 5 minutes until theyโ€™re tender but still bright green.
  6. Combine the Ingredients: Mix the cooked rice, remaining 3 tablespoons of butter, the rest of the thyme, and reserved onions into the skillet. Gently toss everything together and season with salt and pepper.
  7. Finish and Serve: Transfer to a serving bowl, then sprinkle with the crispy bacon and toasted hazelnuts if desired. Serve warm and enjoy!

Recipe Tips

  • Make It Vegetarian: To create a vegetarian version, skip the bacon and sautรฉ the vegetables in 2 additional tablespoons of olive oil. Add a dash of smoked paprika to mimic the baconโ€™s smoky flavor.
  • Boost the Flavor with Herbs: If you want more depth, add fresh rosemary or sage along with the thyme. Both herbs pair well with the earthy wild rice and mushrooms, adding a warming holiday taste.
  • Crunchy Toppings: If hazelnuts arenโ€™t your thing, try using pecans or sliced almonds for a different nutty crunch. Toast them first to bring out a richer, deeper flavor.
  • Make-Ahead Tip: You can prepare the rice and vegetables a day ahead to save time. Just store them separately in airtight containers in the fridge and combine before serving.

Recipe FAQs and Variations

How Do I Store the Leftover Dressing?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.

Can I Use Frozen Pearl Onions?

Absolutely. Just thaw and drain them before sautรฉing. They wonโ€™t have the same crispness but will still add that sweet, mild flavor to the dish.

What Can I Substitute for Bacon?

If you donโ€™t eat bacon, try using turkey bacon or smoked sausage. Both options add a similar smoky taste without pork.

Can I Make This Dish Ahead of Time for a Holiday Meal?

Yes, you can make it up to a day in advance. Assemble everything except the bacon and nuts, and then reheat and add the toppings just before serving.

Check out More Recipes:

Giada Brown and Wild Rice Dressing

Recipe by Giada De LaurentiisCourse: DinnerCuisine: AmericanDifficulty: Moderate
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

320

kcal

Holidays can be a tough time to please everyone, especially if you are trying to accommodate special dietary needs, and this colorful, flavorful Giada Brown and Wild Rice Dressing just happens to be gluten-free, but itโ€™s no compromise at all. Be sure to buy plain wild rice, not a pilaf or rice blend.

Ingredients

  • 8 ounces of applewood-smoked bacon, cut crosswise into ยฝ-inch-wide strips

  • 4ยฝ cups of low-sodium chicken broth

  • 3 tablespoons of chopped fresh thyme leaves

  • 1ยผ cups of organic brown rice (about 8.6 ounces)

  • 1ยผ cups of wild rice (about 7.6 ounces)

  • 6 tablespoons of unsalted butter (ยพ stick)

  • 2 (10-ounce) bags of pearl onions, blanched in boiling water for 2 minutes, then peeled

  • 1ยฝ pounds of portobello mushrooms, dark gills scraped away and discarded, coarsely chopped (7 to 8 cups of ยพ-inch pieces)

  • 1 pound of Brussels sprouts, root ends trimmed and discarded, halved lengthwise, then thinly sliced crosswise (about 4 cups)

  • Kosher salt and freshly ground black pepper, to taste

  • ยพ cup of toasted hazelnuts, husked and coarsely chopped (optional)

Directions

  • Cook the Bacon: In a large heavy skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to transfer it to paper towels, leaving 2 tablespoons of drippings in the skillet.
  • Prepare the Rice: In a large saucepan, bring the chicken broth and 1 tablespoon of thyme to a boil. Add the brown rice and bring it back to a boil. Reduce the heat, cover, and simmer for 10 minutes.
  • Add the Wild Rice: Stir in the wild rice and return to a boil. Reduce the heat, cover, and simmer for 40 minutes until the rice is tender but still has a slight chew.
  • Sautรฉ the Pearl Onions: In the reserved skillet, add 1 tablespoon of butter and heat over medium-high. Sautรฉ the pearl onions until golden and tender, about 7 to 8 minutes. Transfer to a bowl and set aside.
  • Cook the Mushrooms and Brussels Sprouts: To the skillet, add 2 tablespoons of butter and the mushrooms. Cook until browned and tender, around 7 to 8 minutes. Stir in the Brussels sprouts and sautรฉ for 5 minutes until theyโ€™re tender but still bright green.
  • Combine the Ingredients: Mix the cooked rice, remaining 3 tablespoons of butter, the rest of the thyme, and reserved onions into the skillet. Gently toss everything together and season with salt and pepper.
  • Finish and Serve: Transfer to a serving bowl, then sprinkle with the crispy bacon and toasted hazelnuts if desired. Serve warm and enjoy!

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories320
  • % Daily Value *
  • Total Fat 18g 28%
    • Saturated Fat 6g 30%
  • Cholesterol 35mg 12%
  • Sodium 500mg 21%
  • Total Carbohydrate 32g 11%
    • Dietary Fiber 5g 20%
    • Sugars 3g
  • Protein 8g 16%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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