Yield: 10 servings
|¾ cup||Dried cherries|
|½ cup||Golden raisins|
|½ cup||Dried apricots, halved|
|1 cup||Raw wild rice, rinsed and drained|
|1½ cup||Raw long-grain white rice|
|3 tablespoons||Olive oil|
|1 medium||Onion, coarsely chopped|
|½ cup||Coarsely chopped blanched almonds (opt)|
|½ cup||Coarse chopped pecans (opt)|
|1 tablespoon||Finely grated orange zest|
|½ cup||Fresh orange juice|
|½ cup||Chopped flat-leaf parsley|
|Salt to taste|
|Freshly ground black pepper to taste|
Wild rice is a most festive choice for the holidays. Be sure to rinse it before use, to wash off dust. It's expensive, so I've added white rice to make enough for eight people. - Sheila Lukins 1. Place the dried cherries, raisins and dried apricots in a small bowl and cover with boiling water. Let the fruits soak for 30 minutes. Drain the fruits well; reserve.
2. In a heavy saucepan, bring 5 cups of water to a boil. Add the wild rice, reduce heat slightly and cook at a gentle simmer, uncovered, for about 40-45 minutes or until rice is just tender. Drain.
3. In another heavy saucepan, bring 2½ cups of water to a boil.
Add the white rice, reduce heat slightly, cover and simmer for 20 minutes or until the rice is tender and all of the liquid has been absorbed.
4. Heat the oil in a large, heavy pot over medium-low heat. Add the onion and cook, stirring, for 5-7 minutes or until wilted. Add nuts, if desired, and cook for 2 minutes more, stirring. Remove from heat.
5. Add the drained fruits, the cooked rices, orange zest, orange juice and parsley. Season to taste with salt and pepper, fluffing up the rice with a fork.
Per serving (without nuts): 212 calories, 4⅗ grams fat, no cholesterol. Submitted By MICHAEL ORCHEKOWSKI On 08-06-95