Cook’s Note: To cook the rice for this recipe, bring 2 ¼ cups of water to a boil in a medium saucepan. Add ⅓ cup uncooked wild rice, reduce the heat, cover, and simmer for 5 minutes. Stir in ½ cup uncooked brown rice, cover, and simmer 33 to 35 minutes longer or until all the rice is tender and the liquid is absorbed.
4 ounces chopped pecans
1 teaspoon plus 1 tablespoon canola oil
1½ cups diced celery
1½ cups diced onions
1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1½ cups total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
½ cup dried cranberries
1 medium jalapeno pepper, seeded (if desired) and finely chopped or ¼ teaspoon dried pepper flakes
1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage
¾ teaspoon salt
Courtesy California Wild Rice Advisory Board
Providing 3 grams of fiber in every ½ cup serving, this gluten-free dish is low in saturated fat and an elegant companion dish to roast turkey.
Links
[1] https://wholegrainscouncil.org/grain/rice
[2] https://wholegrainscouncil.org/grain/wild-rice