Ingredients
- 1½ cups wild rice
- ¾ cup brown rice
- 6 cups low-sodium vegetable stock
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 1 cup diced celery
- 2 cloves garlic, minced (optional)
- ¾ tsp. salt
- 1 Tbsp. butter
- 2 apples, diced
- ⅓ cup coarsely chopped pecans
- 2 Tbsp. finely chopped fresh sage
- ⅓ cup chopped cranberries
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Instructions
- Cook rice in stock, according to package directions, but replacing indicated quantity of water with stock.
- While the rice is cooking, heat oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until the onion begins to soften (3-5 minutes). Add the celery and cook until the onion is tender (3-4 minutes). Stir in the garlic and cook, stirring, until it is fragrant (30 seconds).
- Remove from the heat and transfer to a large bowl. When the rice has finished cooking, stir it in and add salt.
- Preheat oven to 325ºF. Coat a baking dish with cooking spray.
- Return the skillet to the stove over medium-high heat. Add butter and apples. Cook, stirring until lightly colored (3-5 minutes).
- Stir apples and remaining ingredients into the rice. Spread evenly in baking dish and cover with foil. Bake until warm through (20-30 minutes).