Photo: Sang An
Yield
Makes 6 to 8 servings

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.

Ratings & Reviews

crysmys's Review

hatestocook9
December 28, 2011
Very nice. Used both cranberries and apricots.. makes a nice presentation. Definite possibility for guests.

hatestocook9's Review

crysmys
December 02, 2010
Made this for T'Giving and got rave reviews. I made as-is, with the addition of pistachios and dates. Not sure chestnuts added anything, and, given the expense, I will omit next time. Sooo good!

kyliesfisk's Review

kyliesfisk
October 16, 2009
Excellent dish that I have now made multiple times and receives rave reviews everytime. I do half apricots and half cranberries as the colors look so pretty. Beautiful plated and tasty to boot. Highly recommend.