Prep 30 mins
Cook 1 hr
- 1⁄4 cup olive oil, divided
- 2 cups brown basmati rice, rinsed and drained
- 1 cup wild rice, rinsed and drained
- 6 cups vegetable stock
- 1 teaspoon salt
- 2 cups green onions, thinly sliced
- 1 1⁄2 cups celery, diced
- 1 tablespoon garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1⁄2 cup dried cranberries
- 1⁄2 cup pecans, roughly chopped
- 1⁄3 cup dried apricot, finely diced
- 1⁄3 cup freshly chopped parsley
- 1 1⁄2 tablespoons tamari
- 1⁄2 teaspoon fresh ground black pepper
- In a large saucepan, heat 2 T olive oil.
- Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly.
- Add the vegetable stock and salt, and bring to a boil.
- Reduce heat to low, cover, and simmer for 40 minutes.
- Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.
- Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 T olive oil for 5-7 minutes or until soft.
- Add the garlic and dried herbs, and saute an additional 2 minutes.
- Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes.
- Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2-3 minutes or until heated through.
- Taste and adjust the seasonings as needed.
- Transfer the rice blend to a large bowl for service.
This was very colorful and elegant looking and very delicious. It made a huge amount, though. Next time, I'd cut it in half for just my family.