Take a break from the mashed potatoes this year and offer your Thanksgiving guests this harvest rice instead. Full of vegetables and a bit fruit, it's the perfect pairing for turkey and roasted vegetables.
2 packages of wild rice (original recipe)
chicken stock to substitute water in boxed rice recipe
2 stalks of celery chopped
1 package of oyster mushrooms sliced
1 medium onion chopped
3/4 cup chopped Sunsweet® apricots
1 cup pecans
1 tablespoon chopped fresh parsley
1/4 stick of butter
Salt and pepper to taste
Prepare wild rice according to directions on the package except substitute water with chicken stock. Boil stock in sauce pan and add butter and the package seasonings. Once the seasonings are thoroughly blended in add the wild rice.
Stir in onions, and the chopped dried apricots and let cook with the lid off on medium heat until liquid is level with rice mixture.
You should now stir in the celery and mushrooms and parsley.
Cover the pot, turn the heat on low and let it continue to cook until tender.
Stir in chopped pecans right before serving and serve in your favorite bowl.