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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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From BHG magazine - Thanksgiving 2006. Have not tried yet. Ingredients:
32 ounces chicken broth |
1 cup wild rice |
1 1/4 cups brown rice |
1/2 cup butter |
1 small yellow onion, finely chopped |
3 stalks celery, finely chopped |
1 cup fresh parsley leaves, finely chopped |
1/4 cup fresh sage, finely chopped |
1 cup pecans, finely chopped |
1 cup dried apricot, chopped |
1/2 cup dried cranberries |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
Directions:
1. Heat oven to 350ยบ F.
2. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover.
3. Simmer until tender, about 45 minutes.
4. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 5 minutes.
5. Add the cooked rice, parsley, sage, pecans, apricots, cranberries, salt and pepper and toss.
6. Transfer to a buttered casserole.
7. Cover and bake for 25 minutes.
8. In advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.
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