- 8
Ingredients
- 6 Tbsp. butter, divided
- 18 oz. pearl onions, peeled, cooked in boiling water 1 minute (to remove skins, cook in saucepan of boiling water for one minute - this loosens the skins and they come off more easily)
- 4 1/2 c. low salt chicken broth
- 3 Tbsp. chopped fresh thyme, divided
- 1 1/4 c. wile rice
- 1 1/4 c. long grain white rice
- 6 oz. dired apricots, loosely chopped
- 1 c. dried tart cherries
- 1 c. raisins
- 1 c. pecans, toasted, chopped
Preparation
Step 1
Melt 2 Tbsp. butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
Bring broth and 1 Tbsp thyme to boil in large saucepan. Add wild rice; return to boil. reduce heat to med-low, cover and simmer 30 minutes. Add white rice, cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
Stir dried apricots, dried cherries, raisins and remaining 2 Tbsp. thyme into rice mix. Cover and simmer 3 minutes. Stir pearl onions and remaining 4 Tbsp. butter into rice. Mix in pecans. Season generously with salt & pepper,
To bake stuffing in dish: preheat oven to 350. Butter 13x9x2" glass baking dish. Transfer stuffing to dish, cover with buttered aluminum foil, and bake until heated through, about 30 minutes.