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Wild Rice Medley
From Stop and Smell the Rosemary
Serves 6
5 cups beef stock
1 cup raw wild rice
1 cup raw brown rice
2 tablespoons extra virgin olive oil
1 cup toasted walnuts
1 cup dried apricots, quartered
¼ cup golden raisins
¼ cup dried cranberries
1 cup minced celery
1 teaspoon salt
1 teaspoon freshly ground pepper
Note: To keep the wild rice from splitting during cooking, soak 8 hours or overnight, then rinse before cooking. Wild rice takes longer to cook than regular rice, about 50 minutes.
Combine stock and rice in a medium saucepan. Cover. Bring to a boil over high heat. Reduce heat. Simmer until rice is cooked, about 50 minutes. Heat olive oil in a skillet. Add walnuts, apricots, raisins, cranberries, and celery. Sauté gently 4-5 minutes. Stir walnut mixture into rice. Add salt and pepper. Stir to combine. Serve immediately.
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