Ingredients

2 cups uncooked wild rice

2 cups fat-free, lower-sodium chicken broth

2 cups water

1/2 teaspoon kosher salt, divided

1 1/2 cups whole roasted bottled chestnuts

1 cup sweetened dried cranberries

1 1/2 tablespoons unsalted butter

1 1/2 cups halved lengthwise and thinly sliced carrot

1 1/2 cups chopped yellow onion

1 1/4 cups thinly sliced celery

1/2 cup minced fresh flat-leaf parsley

2 tablespoons minced fresh sage

1 tablespoon fresh thyme leaves

1/4 teaspoon black pepper

Cooking spray

Preparation

  1. Preheat oven to 400°. 2. Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover. 3. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters. 4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice. 5. Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper. 6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.