Directions:
- Ingredients
- -ounce container low-sodium chicken broth
- Cup wild rice
- /4 brown rice
- Stick unsalted butter, plus more for the dish
- Small yellow onion, finely chopped
- Stalks celery, finely chopped
- Cup fresh flat-leaf parsley leaves, finely chopped
- /4 cup fresh sage, finely chopped
- Cup pecans, finely chopped
- Cup dried apricots or cranberries, roughly chopped
- Teaspoon kosher salt
- /2 teaspoon black pepper
- Directions
- 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.
- By Sara Quessenberry and Rori Trovato , November, 2006
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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