Ingredients
- ½ cup wild rice
- 1 cup long grain brown rice
- 1 med onion, chopped
- 3/4 cup diced celery, about ¼-inch pieces
- 2 cups sliced crimini mushrooms
- 1 medium green apple, diced into ¼ -inch pieces
- 4 medium cloves garlic, minced
- ½ cup chopped walnuts
- 6 dried apricots, coarsely chopped
- ½ cup raisins
- ½ cup chopped fresh parsley
- 2 TBS chopped fresh sage (or 2 tsp dried sage)
- 3 TBS chopped fresh thyme (or 1 TBS dried thyme)
- ½ TBS fennel seeds
- 3/4 cup + 1 TBS chicken broth
- 2 TBS extra virgin olive oil
- salt and black pepper to taste
Preparation
Step 1
Bring 3½ cups of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling, add both wild and brown rice, cover, turn heat to low, and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
Mix all the ingredients except for onions, rice, and 1 TBS broth together in bowl and season with salt and pepper.
Preheat oven to 350F/175C. Place mixture in an 8-inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork to keep it fluffy.