1 c wild rice -- (6oz.)
3 c water
3/4 c dried tart cherries or dried cranberries
1 Tbsp butter
2 med carrot -- chopped
1 lg stalk celery -- chopped
1/2 lg onion -- chopped
1 c regular long-grain rice
7 oz chicken stock
salt and pepper to taste
1/4 c loosely packed fresh parsley leaves -- chopped
1/4 c pistachio nuts, shells removed, roasted, -- chopped
In 2 qt. saucepan heat wild rice and 2 C. water, to boiling on high.
Reduce heat to low, cover saucepan and simmer 35 to 40 minutes or until wild rice is tender and grains begin to split.
Stir in dried fruit, cook 1 minute.
Drain wild rice mixture, if necessary; keep warm in covered saucepan until ready to use.
Meanwhile in heavy 3 quart Dutch oven, melt butter on med/hi.
Add carrots, celery & onion, cook 13 to 15 minutes or until vegetables are tender and lightly browned, stirring occasionally.
Transfer vegetables to med. bowl and set aside at room temp. until all the rice is done.
In same Dutch oven heat white rice and chicken broth and remaining 1 cup water to boiling on high.
Reduce heat to low, cover pot and simmer 16 to 18 minutes or until rice is tender and all liquid is absorbed.
Into white rice in Dutch oven stir wild rice mixture, veggie mixture, 1/2 tsp. salt and 1/4 tsp. pepper
Cook on medium-low until just heated through.
Just before serving gently stir in chopped parsley and nuts. Transfer to large serving bowl. Makes about 6 cups.