Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
cook:
45 mins
bake:
35 mins
total:
1 hr 45 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan combine the water and broth. Bring to boiling. Stir in uncooked wild rice. Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in uncooked white rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes more or until tender. Drain off any excess liquid. Cool to room temperature.

    Advertisement
  • Meanwhile, in a small bowl combine dried cherries and port. Let stand, covered, for 20 minutes.

  • Preheat oven to 350°F. In a medium saucepan melt butter over medium heat. Add celery, leeks, and carrot; cook and stir about 5 minutes or until tender. Stir in parsley, thyme, sage, salt, and pepper; cook and stir for 1 minute more.

  • In a large bowl combine cooked rice, cherry mixture, vegetable mixture, and almonds. Spoon into a lightly greased 2-quart casserole or baking dish; cover with foil. Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice.

To Make Ahead:

Prepare as directed, except do not bake. Chill for up to 24 hours. Preheat oven to 350°F. If desired, drizzle dressing with 1/4 cup additional reduced-sodium chicken broth to moisten. Bake, covered, for 45 to 50 minutes or until heated through.

Nutrition Facts

212 calories; fat 7g; cholesterol 10mg; saturated fat 3g; carbohydrates 33g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 5g; vitamin a 1360.5IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 60.5mcg; sodium 220mg; potassium 230mg; calcium 40.4mg; iron 1.6mg.
Advertisement