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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. -ounce container low-sodium chicken broth
3. cup wild rice
4. /4 brown rice
5. stick unsalted butter, plus more for the dish
6. small yellow onion, finely chopped
7. stalks celery, finely chopped
8. cup fresh flat-leaf parsley leaves, finely chopped
9. /4 cup fresh sage, finely chopped
10. cup pecans, finely chopped
11. cup dried apricots or cranberries, roughly chopped
12. teaspoon kosher salt
13. /2 teaspoon black pepper
14. Directions
15. Heat oven to 350° F.
16. 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. Simmer until tender, about 45 minutes.
17. Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.
18. By Sara Quessenberry and Rori Trovato , November, 2006
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