New American Plate Challenge

Red Rice Dressing with Dried Fruit

Weekly Recipe
Serves 6

Dress up your Thanksgiving table with this exotic – but easy to make – dish. The nutty flavored red rice is a fiber-rich whole grain, meaning it can lower risk for colorectal cancer. The rice also plays well with sweet dried fruit, creating a cancer-fighting and delicious dressing – perfect alongside your turkey.


  • 1/4 Cup
    dried cranberries
  • 1/4 Cup
    golden raisins
  • 1/4 Cup
    chopped dried apricots
  • 1/2 Cup
    orange juice
  • 3/4 Cups
    Bhutan Red rice, or other red rice
  • 1 1/2 Cup
    fat-free, reduced-sodium chicken broth, divided
  • 2 Tablespoons
    extra virgin olive oil
  • 1 Cup
    finely chopped onion
  • 1/2 Cup
    finely chopped celery
  • 1/2 Cup
    slivered almonds
  • 1 Teaspoon
    stuffing or poultry seasoning
  • salt and freshly ground pepper to taste


  1. Preheat oven to 350 degrees.

  2. In small bowl, plump cranberries, raisins and apricots in orange juice, 20 minutes. Drain and set fruit aside. Reserve juice for baking or for glazing sweet potatoes.

  3. In medium saucepan, combine rice with 1 cup broth. Add 1 cup water. Bring to boil over medium-high heat. Cover, reduce heat, and cook for 3 minutes less time than on package directions, until rice is slightly less than tender. Fluff with fork, cover and set hot rice aside.

  4. In small Dutch oven, heat oil over medium-high heat. Add onions and celery and cook, stirring often, until vegetables are soft, 8 minutes. Add cooked rice, soaked fruit, almonds, stuffing seasoning, remaining 1/2 cup broth and mix to combine. Season dressing to taste with salt and pepper. When broth boils, cover, and bake for 30 minutes, until dressing is hot. Fluff with a fork and let dressing sit for 15 minutes before serving.

Nutrition: Per serving: 240 calories, 9 g total fat (1 g saturated fat), 38 g carbohydrate, 4 g protein, 4 g dietary fiber, 125 mg sodium.


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