Such a delicious side dish or stuffing for a chicken or turkey. Or, in a mound alongside a turkey chop.
4 Tablespoons olive oil
1 1/2 cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups chicken broth or vegetable broth
1 1/2 tablespoons chopped fresh sage
1 cup uncooked long-grain brown rice
1/2 cup dried sweet cherries*
1/2 cup chopped dried apricots
1/2 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Optional: sliced green onions
In a casserole or heavy pot warm oil over low heat.
Add celery, onion, wild rice, and garlic to pan; sauté about 5 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30–40 minutes or until the rice is tender and all of the liquid is absorbed.
Remove from heat; let stand, covered, about 15 minutes. Stir in cherries and remaining ingredients. Serve warm.
Optional: sprinkle sliced green onions over the top.
Yield: Approximately 10 servings
*dried cranberries can be substituted
Recipes: Side Dishes, Stuffing, Rice, Gluten Free, Meat or Parve, Kosher