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Chestnut, Wild Rice, and Pistachio Dressing

This elegant chestnut, wild rice and pistachio dressing is a sophisticated vegetarian side dish that brings a wonderful variety of textures to the dinner table. The earthy, nutty flavour of the wild rice pairs beautifully with the buttery sweetness of cooked chestnuts, while toasted pistachios provide a satisfying crunch. Fragrant fresh thyme and parsley lift the dish, making it a vibrant alternative to traditional bread-based stuffings or heavy grain salads.

Ideal for festive gatherings or a Sunday roast, this versatile recipe is naturally gluten-free and packed with wholesome ingredients. The combination of celery, onion, and garlic sautéed in plenty of butter creates a savory foundation that complements roasted vegetables or meat perfectly. Serve it as a centrepiece for a vegetarian meal or as a nutritious accompaniment that guests will find both comforting and refined.

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Ingredients for Chestnut, Wild Rice, and Pistachio Dressing

  • 90g natural wild rice

  • Fine sea salt

  • 190g basmati rice

  • 6 tablespoons (3/4 stick) salted butter

  • 450g diced celery (from 5 stalks)

  • 325g diced yellow onion (from 1 large)

  • 3 garlic cloves, minced

  • 2 teaspoons minced fresh thyme

  • 60g shelled salted pistachios, crushed

  • 230g cooked chestnuts, roughly chopped

  • 2 tablespoons minced fresh parsley

Put wild rice in a fine-mesh sieve and rinse it under cold running water, swishing rice with your hand until water runs clear. Transfer rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour rice back into sieve to drain.

Cook rices separately: Combine wild rice with 1/4 teaspoons salt and 240ml water in a small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender and curling into a C shape, 20-25 minutes.

At the same time, combine basmati rice, 1/2 teaspoons salt, and 775ml water in another small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender, 25 minutes.

Combine rices in a large bowl and cover.

Cook the vegetable base: Heat butter in a large skillet over medium heat. Add celery and onion and cook, stirring often, until vegetables are limp but still bright, about 10 minutes. Add garlic and thyme and cook, stirring, for 5 minutes.

Pour over rices, scraping the pan for the juices, and stir to combine. Add pistachios, chestnuts, and parsley and mix thoroughly.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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