Yield: 1 serving
Community Recipe from




  1. Ingredients
  2. 1 32-ounce container low-sodium chicken broth
  3. 1 cup wild rice
  4. 1 1/4 brown rice
  5. 1 stick unsalted butter, plus more for the dish
  6. 1 small yellow onion, finely chopped
  7. 3 stalks celery, finely chopped
  8. 1 cup fresh flat-leaf parsley leaves, finely chopped
  9. 1/4 cup fresh sage, finely chopped
  10. 1 cup pecans, finely chopped
  11. 1 cup dried apricots or cranberries, roughly chopped
  12. 1 teaspoon kosher salt
  13. 1/2 teaspoon black pepper
  14. Directions
  15. Heat oven to 350° F.
  16. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.
  17. Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.
  18. By Sara Quessenberry and Rori Trovato , November, 2006
January 2013

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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