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Baked Sweet Potato Fries with Spicy Apricot Dipping Sauce
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Wild Rice with Dried Apricots and Cranberries
Yield: Makes 6 to 8 servings
Ingredients:
1/2
cup uncooked wild rice
3
cups chicken broth, divided
1
cup apple juice
3/4
cup uncooked long-grain white rice
1/2
cup golden raisins
1/2
cup chopped dried apricots
1/2
cup dried cranberries
2
tablespoons butter
3/4
cup chopped onion
1/2
cup coarsely chopped pecans
1/3
cup chopped fresh parsley
Preparation:
1.
Rinse wild rice in fine strainer under cold running water. Drain. Combine wild rice, 1-1/2 cups chicken broth and apple juice in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 45 minutes or until rice is tender. Drain.
2.
Meanwhile, combine white rice and remaining 1-1/2 cups broth in separate 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 12 to 15 minutes.
3.
Stir raisins, apricots and cranberries into white rice; simmer 5 minutes or until rice is tender and fluffy and liquid is absorbed. Remove from heat. Let stand covered 5 minutes or until fruit is tender; set aside.
4.
Melt butter in large skillet over medium heat. Add onion; cook and stir 5 to 6 minutes until tender. Stir in pecans. Cook and stir 2 minutes.
5.
Add wild rice and white rice mixtures to skillet. Add parsley; cook and stir over medium heat about 2 minutes or until heated through.
This recipe appears in:
Rice & Grains
