I tried a new recipe for dinner tonight that everyone seemed to like. It was very flavorful!
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 small carrot, finely chopped
- 1 garlic clove, minced
- 1 tablespoon butter
- ¾ cup uncooked brown rice
- ⅓ cup uncooked wild rice
- 1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
- 1-¼ cups water
- ¾ cup dried apricots, raisins and dried cranberries
- 1 tablespoon minced fresh parsley
- ¼ teaspoon salt
- ⅛ teaspoon dried thyme
- ⅛ teaspoon rubbed sage
- ⅛ teaspoon pepper
- ¼ cup chopped pecans, toasted
In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat.
Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving. Yield: 5 servings.
My notes: The original recipe actually called for golden raisins and cherries instead of dried apricots, raisins and dried cranberries. I just used what I already had in the house. For the rice, I found a bag of brown rice and wild rice mix that was more economical than buying the two types of rice separately. And for the broth, I made my own chicken broth using organic chicken base.