Wednesday, September 22, 2010

Wild And Brown Rice With Cranberries and Pecans

The perfect companion to fowl or game.  It also makes for a great stuffing!

Serves 6-8

Hands-On Time: 20m
Total Time: 1hr 25m


1 32-ounce container low-sodium chicken broth

1 cup wild rice

1 1/4 brown rice

1 stick unsalted butter, plus more for the dish

1 small yellow onion, finely chopped

3 stalks celery, finely chopped

1 cup fresh flat-leaf parsley leaves, finely chopped

1/4 cup fresh sage, finely chopped

1 cup pecans, finely chopped

1 cup dried apricots or cranberries, roughly chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper


1.Heat oven to 350° F.

2.In a pot, over medium-high heat, bring the broth and 1 cup* water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.

3.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.

*This recipe originally called for 2 cups of water.  I suggest you use one and if towards the end you notice the rice is still hard, slowly add the other, little by little. You might not need to add the whole cup.

Adapted from Real Simple

1 comment:

  1. Oooh, this looks perfect for the Cornish hens on the menu this week- lovely!
    xoxo Pattie



Related Posts with Thumbnails