Wild Rice Pilaf


  • 1/2 cup of wild rice
  • 1 cup of basmati rice
  • 1 large onion, chopped
  • 1 cup of diced celery
  • 2 cups of fresh mushrooms, sliced
  • 1/2 cup of chopped almonds or walnuts (optional)
  • 6 dried apricots, coarsely chopped
  • 2 cups of fresh mushrooms, sliced
  • 1 medium green apple, diced
  • 2 cloves of garlic, minced
  • 3/4 cup of raisins, rinsed well
  • 1 tbspn of fresh sage, chopped
  • 2 tbspn of fresh thyme, chopped
  • 1 cup of homemade chicken stock or vegetable stock
  • sea salt and freshly ground black pepper to taste
  • 2 tbspn of extra virgin olive oil


Bring three and a half cups of lightly salted water to a boil. While water is coming to a boil, rinse the wild rice under running water in a strainer. When water is boiling add both wild rice and cover. Turn heat to low and cook for about 25minutes. Rinse the basmati rice well and drain, then, add this to the wild rice and cover pot again, steam until tender. Do not overcook. If you have any excess water when rice is cooked, drain the excess water. Set rice aside in a bowl large enough to mix everything together. Heat 2 tablespoons of the chicken stock in a large stainless steel skillet. Sauté onion in stock over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes. Mix all the remaining ingredients together in bowl and season with salt and pepper. Preheat oven at 350 F. Place stuffing in an 8 inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork keeping it fluffy. Makes 6 servings. This can be served with lamb chops or chicken breasts.

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