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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fruited Rice and Pecan Dressing Recipe

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This recipe for Fruited Rice and Pecan Dressing is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ˝ cup wild rice
1 ˝ cup long grain white rice
˝ cup (1 stick) butter
1 cup large pecan pieces
2 large onions and 2 large leeks (I always skip the leeks and just use more onions)
2 teaspoons thyme
2 bay leaves
4 cups chicken stock (veggie stock tastes just as good)
pepper

1 1/4 cup apricots coarsely chopped
1 ˝ cup cranberries (fresh or frozen)
2/3 cup raisins
Directions:
Directions:
In a bowl, cover the wild rice with boiling water & let stand for 30 min. ; drain

Melt butter in a large pot. (I use a wok with a cover)
Add pecans and cook for 5 minutes . Remove with slotted spoon.
In the remaining butter, sauté onions, thyme, and bay leaves (about 15 minutes)
Add both types of rice and stock, season with pepper
Bring to a boil, cover, and simmer until liquid is almost absorbed (about 30 minutes)

Add apricots, cranberries and raspberries into rice, cook until the fruit is soft and the rice is cooked (the wild rice will stay crunchy)

Mix in some pecans, and sprinkle some on top

This can also be made in the oven at 350, in exactly the same way.

To make tastier – increase pecans; to make healthier – reduce butter or substitute margarine.

 

 

 

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