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