Rating
0
Average: 0 (0 votes)
Prep time
30 minutes
Yield
12 servings
Nutritioni
Ingredients

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

Instructions
  1. Heat a Dutch oven over medium-high heat. Add the pecans and dry cook for 2-3 minutes or until just beginning to brown, stirring frequently. Set aside on a separate plate.
  2. Heat the 1 teaspoon of oil over medium heat. Cook the celery and onions, stirring occasionally, for 8 minutes or until they just begin to get lightly brown on edges. Add the apples and cook for 4 minutes, or until tender crisp. Stir in the pecans and the remaining ingredients and cook, stirring occasionally, for 3 to 4 minutes or until the rice mixture is heated.

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.

Courtesy California Wild Rice Advisory Board


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