Wild Rice Dressing

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.

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.