Wild Rice Dressing with Roasted Chestnuts and Cranberries

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups carrots halved lengthwise thinly sliced
• 1.3 cups celery thinly sliced
• 1.5 cups roasted bottled chestnuts whole
• 0.5 cup flat-leaf parsley fresh minced
• 2 tablespoons sage fresh minced
• 1 tablespoon thyme leaves fresh
• 0.5 teaspoon kosher salt divided
• 2 cups lower-sodium chicken broth fat-free
• 1 cup cranberries dried sweetened
• 1.5 tablespoons butter unsalted
• 2 cups water 
• 2 cups rice wild uncooked
• 1.5 cups onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.)
3. Place rice in a large bowl; cover.
4. Arrange chestnuts on a baking sheet.
5. Bake at 400 for 15 minutes. Cool slightly; cut chestnuts into quarters.
6. Place cranberries in a small bowl; cover with hot water.
7. Let stand 20 minutes or until soft.
8. Drain and add to rice.
9. Melt butter in a large nonstick skillet over medium heat.
10. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat.
11. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper.
12. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400 for 10 minutes or until thoroughly heated.