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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Heat oven to 350° F. 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. 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.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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