Wild Rice Fruit & Nut Dressing

A vegan option is always welcome at Thanksgiving, and this one will please everyone. It has a lovely balance of crunch and sweetness and is less heavy than some bread-based dressings.

Makes 6 cups

  • 2 tablespoons olive oil
  • 3 large stalks celery, diced
  • 1 red onion, diced
  • 1½ cups wild rice
  • 3½ cups vegetable stock
  • 1 teaspoon salt
  • 3 clementines, peeled and chopped
  • ¾ cup toasted, chopped pecans
  • ¾ cup chopped dried apricots
  • ¼ cup golden raisins

Heat oil in a large saucepan over medium heat. Add celery and onion and cook until softened, 6—8 minutes. Add rice and stir for about a minute. Add stock and salt. Bring to a boil. Reduce heat to medium-low and cook, covered, for 30 minutes. Uncover, stir, and cook until remaining liquid is absorbed, about 30 minutes or until fully cooked. Remove from heat, stir in fruits and nuts, and adjust seasoning.