Ingredients1 ½ cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
5 cups no-chicken broth
1 ½ tablespoons chopped fresh sage
2 cups stale bread, cubed
1 cup uncooked long-grain brown rice
½ cup dried sweet cherries
½ cup chopped dried apricots
½ cup chopped pecans, toasted
½ teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
Heat a Dutch oven over medium-high heat. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove one cup of the broth and toss into cubed bread. Preheat oven to 375° F. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in bread cubes, cherries and remaining ingredients. Place in a baking dish and bake, uncovered, for 35 minutes. Enjoy!
½ cup dried sweet cherries
½ cup chopped dried apricots
½ cup chopped pecans, toasted
½ teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
Heat a Dutch oven over medium-high heat. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove one cup of the broth and toss into cubed bread. Preheat oven to 375° F. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in bread cubes, cherries and remaining ingredients. Place in a baking dish and bake, uncovered, for 35 minutes. Enjoy!
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