Rice Dressing Recipe
Rice Dressing Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes will add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Tuckerman, Arkansas
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 4 cups chicken broth, divided
  • 1-1/2 cups uncooked long grain rice
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/2 cup butter or margarine
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 3 tablespoons minced fresh parsley
  • 1-1/2 to 2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh sage and thyme, optional

Directions

In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.
Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired. Yield: 10-12 servings.
Originally published as Rice Dressing in Taste of Home February/March 1998, p33

Nutritional Facts

3/4 cup: 173 calories, 8g fat (5g saturated fat), 20mg cholesterol, 589mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 4 cups chicken broth, divided
  • 1-1/2 cups uncooked long grain rice
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/2 cup butter or margarine
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 3 tablespoons minced fresh parsley
  • 1-1/2 to 2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh sage and thyme, optional
  1. In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.
  2. Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired. Yield: 10-12 servings.
Originally published as Rice Dressing in Taste of Home February/March 1998, p33

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gunslinger User ID: 544392 16818
Reviewed Nov. 27, 2014

"My rice lovers said this was the best rice they had ever eaten!"

MY REVIEW
LindaKayToddFerguson User ID: 5002675 26736
Reviewed Dec. 23, 2013

"It was a wonderful alternative to traditional dressing. I added the cooked giblets from the turkey to the mixture. My family loved it!"

MY REVIEW
ruth50a User ID: 2704223 46631
Reviewed Nov. 6, 2013

"In place of the 2 cans of mushrooms I put the turkey neck, gizzard and liver in the bottom of a casserole and put the rice stuffing over it, cover and bake. Then stuff turkey with bread dressing. This is a must for our family. Everyone loves the dressings!"

MY REVIEW
3babyblues User ID: 2492852 47789
Reviewed Nov. 21, 2012

"Delicious! I wasn't sure just 1 1/2 cups rice would make enough to fit into a 9x13 but it did! Will make this again and again."

MY REVIEW
britlinash User ID: 641580 47786
Reviewed Oct. 13, 2010

"My sil brought this to our family reunion over the weekend and everybody wanted the recipe.....it is DELICIOUS!!"

MY REVIEW
lisaday User ID: 4632077 45540
Reviewed May. 3, 2010

"I just made this side dish for my husband and our 3 sons. It was a hit! Our oldest son, a 19 year old college freshman, said, "This is the best rice dish I've ever eaten!" I will definitely be making this easy to prepare side dish again."

MY REVIEW
pamid User ID: 3095786 26707
Reviewed Oct. 22, 2009

"This is the best. My son was allergic to corn when we found the recipe and to me it as good as the cornbread dressing!!!! EXCELLENT! We make it every year even though my son can now have the cornbread dressing. It is a big hit whenever I take it anywhere."

MY REVIEW
lisa53202 User ID: 1079567 202593
Reviewed Sep. 11, 2008

"I have made this many times over the years--yummy!"

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