This stovetop recipe would make a tasty addition to your Thanksgiving table. Both wild and brown rice reach the perfect level of tenderness (without getting mushy); the wild rice gets a bit of a head start so that everything cooks to the ideal texture at the end. You can make this a couple of days ahead; reheat either in the microwave, in a Dutch oven on the stovetop with a splash of stock, or in a casserole dish in a 350°F oven.
2 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 cup chopped celery (about 3 stalks), leaves reserved
1 cup chopped carrots
1 cup uncooked wild rice
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 cups unsalted chicken stock
1 cup uncooked long-grain brown rice
1/2 cup sweetened dried cherries
1/2 cup chopped toasted pecans
Added sugars 2g
Calcium 3% DV
Potassium 5% DV
How to Make It
Heat oil in a Dutch oven over medium. Add onion, celery, carrots, and wild rice; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add butter, garlic, sage, and rosemary; cook, stirring constantly, 1 minute. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and pour in stock. Increase heat to high, and bring to a boil. Cover and reduce heat to low; simmer 10 minutes.
Add brown rice; cover and simmer until rice is tender and most of the liquid has been absorbed, about 1 hour. Remove from heat; let stand, covered, 10 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon onto a serving platter. Top with cherries, pecans, and celery leaves.
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