Description
A flavorful and hearty rice and chestnut dressing perfect for your Thanksgiving feast.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup roasted chestnuts, chopped
- 1 onion, finely chopped
- 2 celery stalks, diced
- 3 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the onion and celery, cooking until softened.
- Stir in the thyme, sage, salt, and pepper.
- Add the cooked rice and chopped chestnuts, mixing well.
- Pour in the vegetable broth and stir to combine.
- Transfer the mixture to a baking dish.
- Bake for 25-30 minutes, or until the top is golden brown.
Notes
- You can use wild rice or brown rice for added texture.
- For a nuttier flavor, toast the chestnuts before chopping.
- Make this dish vegan by substituting butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg