Yield
Makes 6 to 8 servings
Photo: Sang An

How to Make It

Heat oven to 350° F.

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.

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.

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.

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