Love this side dish! Nice change from a bread based stuffing.
I used Uncle Ben’s long grain brown rice
16 oz. low sodium chicken broth|
1 c. water
1/2 + 1/8 cups *uncooked long grain brown rice (not quick cook)
1/2 c. wild rice
1 small yellow onion, finely chopped
1-1/2 stalks celery, finely chopped
4 Tbls. unsalted butter
1/2 c. fresh flat-leaf parsley leaves, finely chopped
1/8 c. fresh sage, finely chopped (or 2 t. dry)
1 t. kosher salt
1/4 t. black pepper
1/2 c. dried apricots or cranberries
1/2 c. pecans, finely chopped
In a pot, over med-high heat, bring the broth and 1 cup water to a boil. Add the wild rice and brown rice (if cook time is the same or see note below), reduce heat to low and cover. Simmer until tender; about 50-55 minutes (follow cook time on package of wild rice).
*IF COOK TIME ON THE BROWN RICE IS LESS THAN WILD RICE COOK-TIME, ADD BROWN RICE PER PACKAGE COOK-TIME DIRECTIONS, AFTER THE WILD RICE HAS BEEN COOKING, SO THAT THEY BOTH GET DONE AT THE SAME TIME.
Melt butter in a large skillet over med-low heat. Add the onion and celery and cook for 10 minutes.
Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, pepper and toss.
Transfer to a buttered casserole dish. Cover and bake for 25 minutes in a 350 degree preheated oven.