Cummulative Rating Servings
Makes 12 servings. Difficulty
Easy
Ingredients
1-1/2 cups wild rice 1 cup mixed dried fruit (apples, prunes, pears, etc.) 1/2 cup dry white wine 1/2 cup water 1/4 cup toasted pine nuts 1/4 cup toasted almonds, slivered 4 Tablespooons fresh parsley, chopped 1/4 teaspoon nutmeg, freshly grated 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 Tablespoons unsalted butter 1 cup celery, finely chopped 1/2 cup scallions, chopped
Directions
Cook wild rice according to package instructions.
Meanwhile, in a medium bowl, combine dried fruit, white wine and water.
Heat in micro-wave on high 1 to 2 minutes or until hot. Let stand 10 minutes; drain.
Heat oven to 350°F.
Grease a 4-quart casserole.
Drain dried fruit and discard soaking liquid; place fruit in a large bowl. Add cooked wild rice, pine nuts, almonds, parsley, nutmeg, cloves, salt and pepper.
Melt butter in a large skillet. Add celery; cook 6 to 8 minutes or until tender. Add scallions, cook another 30 seconds.
Add to wild rice mixture; mixing well. Season to taste with salt and freshly ground pepper.
Spoon into casserole. Bake 30 to 40 minutes or until hot.
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