Wild Rice Dressing

total time:: 1 hour 25 minutes

Michelle

ingredients

1 32 ounce container low sodium chicken broth
1 cup wild rice
1 1/4 cups brown rice
1 stick unsalted butter, plus more for the dish
1 small yellow onion, finely chopped
3 stalks celery, finely chopped
1 cup fresh flat-leaf parsely leaves, finely chopped
1/4 cup fresh sage, finely chopped
1 cup pecans, finely chopped
1 cup dried apricots and/or cranberries, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper

directions

1
Heat oven to 350 degrees.
2
In a pot, over medium-high heat, bring the broth and 2 cups water to a boil.
3
Add the wild rice and brown rice, reduce heat to low, and cover.
4
Simmer until tender, about 45 minutes.
5
Melt the butter in large skillet over medium-low heat.
6
Add the onion and celery and cook for 10 minutes.
7
Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt and pepper and toss.
8
Transfer to a buttered casserole dish.
9
Cover and bake for 25 minutes.

notes

To prep in advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.

Source: Real Simple