Celia's Wild Rice Dressing

Celia's Wild Rice Dressing

Ingredients

• 1 pound (2 cups) wild rice
• 5 cups turkey or chicken broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cups (3 ounces) pine nuts
• 2 tablespoons unsalted butter
• 1 cup coarsely chopped shallots (about 5 average shallots)
• 4 stalks celery with leaves, cut into 1/4-inch dice
• 1 1/2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh sage
• 2 packages (6 ounces) Raspberries
• 3 tablespoons Celia's Raspbery Lime Ricky Balsamic Vinegar

Directions

1. Bring wild rice, broth, salt, and pepper to a boil in a medium saucepan over high heat. Reduce heat to medium-low and cover tightly. Simmer until rice is tender, 45 minutes to 1 hour. (Follow package instructions for cook time.)
2. Meanwhile, place raspberries in a bowl and toss with balsamic vinegar.
3. Heat an empty medium skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted, about 3 minutes. Transfer to a plate.
4. Melt the butter in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 15 minutes. Add celery and cover. Cook, stirring occasionally, until celery is tender, about 6 to 8 minutes. Stir in rosemary and sage. Set aside.
5. When rice is done, drain any excess broth. Add shallot mixture and pine nuts and mix well. Add raspberries and cover. Let stand 3 minutes or until raspberries are heated through. Transfer to a serving bowl and serve hot.