Wild Rice Dressing

Wild Rice Dressing

Author: Joseph M. Suarez-Brown


  • 1 tbs cayenne pepper
  • zest of one orange
  • 1/4 cup diced green onions
  • 1/2 cup diced sweet onions
  • 1 tbs cumin seeds
  • 1/2 cup dried cranberries
  • salt & pepper
  • 1/3 cup Maple Syrup
  • 1 cup pecans
  • 3 cups Royal Blend Rice Texmati White, Brown Rice, Wild Rice, and Red Rice
  • 8 slices prosciutto
  • 5 cups low sodium vegetable or chicken stock
  • Olive oil


  • In a large pot heat up 2 table spoons of oil to medium high.
  • Add onions and cook until translucent,
  • Add Cumin Seeds and cook for 2 minutes.
  • Add Rice and roast for 1 minute.
  • Add Orange zest and mix well.
  • Add 4 cups of stock, bring to a boil, cover, reduce heat to a simmer and cook for 15 minutes or until the rice is tender.
  • In a frying pan add 2 tbs of oil and cook the prosciutto until crispy. Remove, chop and set aside.
  • Add pecans, cayenne pepper, and stock to pan. Stir.
  • Add Maple Syrup and stir until mixture becomes sticky. Remove from heat and set aside.
  • In a large mixing bowl, add the rice, the dried cranberries, pecans and prosciutto. Mix all well.
  • Decanter into a serving bowl and sprinkle with green onions.