As it gets chilly out, I tend to want to cook more. Couple that with the fact that I have a really hard time picking out side dishes for my meals, and you can end up with some very odd dinners. I've begun to keep a dinner diary to log meals, partly to keep me motivated, and partly to have something to look back at when I'm meal planning to see what worked in the past. This is one recipe that definitely worked, but was also WAY too big for my family. I was eating the leftovers. ALL. WEEK. LONG. Still, this is definitely something I'm considering making to bring to the massive Thanksgiving get-together we do most years. This would easily feed that crowd. :)
Wild Rice Dressing, from Real Simple
32-ounce low-sodium broth, I used chicken broth
1 cup wild rice
1 1/4 cups brown rice
1 stick unsalted butter, plus more for the dish
1 small yellow onion, finely chopped
3 stalks celery, finely chopped
1 cup fresh flat-leaf parsley leaves , finely chopped
1/4 cup fresh sage, finely chopped
1 cup pecans, finely chopped
1 cup dried apricots or cranberries , roughly chopped
1 tsp kosher salt
1/2 tsp black pepper
Heat oven to 350° F.
In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.
Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.