Diabetic Cooking


Wild Rice, Mushroom, and Cranberry Dressing



  • 3 cups water
  • 1 teaspoon salt, divided
  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 1 cup chopped shiitake or button mushrooms
  • 1 small red onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans (optional)*
  • 1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
  • 1/8 teaspoon black pepper


Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Yield: 8 servings. Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 121, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g

Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.

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