1 (10.5 ounce) pouch fully cooked Fall River Wild Rice
1 cup instant brown rice
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped fennel bulb
1/3 cup finely chopped dried apricots
2 tablespoons butter
1/2 cup chicken broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Cook brown rice in boiling water according to package directions; set aside.
Meanwhile, chop onion, celery, fennel and apricots; set apricots aside separately. Melt butter in a large nonstick skillet over Medium heat; sauté onion, celery and fennel 8 to 10 minutes or until onion is tender.
Stir in apricots, chicken broth and seasonings; bring broth to a boil. Add wild rice and brown rice; heat and stir 2 to 4 minutes or until rice is heated thoroughly. Remove from heat and cover skillet until ready to serve.
No Nutritional Information Available
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