4 ounces chopped pecans
1 teaspoon plus 1 tablespoon canola oil
1½ cups diced celery
1½ cups diced onions
1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1½ cups total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
½ cup dried cranberries
1 medium jalapeno pepper, seeded (if desired) and ﬁnely chopped or ¼ teaspoon dried pepper ﬂakes
1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage
¾ teaspoon salt
- Heat a Dutch oven over medium-high heat. Add the pecans and dry cook for 2-3 minutes or until just beginning to brown, stirring frequently. Set aside on a separate plate.
- Heat the 1 teaspoon of oil over medium heat. Cook the celery and onions, stirring occasionally, for 8 minutes or until they just begin to get lightly brown on edges. Add the apples and cook for 4 minutes, or until tender crisp. Stir in the pecans and the remaining ingredients and cook, stirring occasionally, for 3 to 4 minutes or until the rice mixture is heated.
Cook’s Note: To cook the rice for this recipe, bring 2 ¼ cups of water to a boil in a medium saucepan. Add ⅓ cup uncooked wild rice, reduce the heat, cover, and simmer for 5 minutes. Stir in ½ cup uncooked brown rice, cover, and simmer 33 to 35 minutes longer or until all the rice is tender and the liquid is absorbed.
Courtesy California Wild Rice Advisory Board
Saturated Fat: 0.5g