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Wild Rice w/Dried Fruit and Pecan Stuffing (P, TNT)
Source: Bon Appetit 11/1990
Serves: 12 to 18

1-1/2 cups wild rice
1/2 cup margarine
1 cup large pecan pieces
2 large onions, finely chopped
2 large leeks, white and light green parts only, finely chopped
2 teaspoons dried thyme
2 bay leaves
1-1/2 cups long-grain white rice
4 cups stock
1-1/4 cups dried apricots, coarsely chopped
1-1/2 cups cranberries
2/3 cup golden raisins

Cover wild rice with hot water in large bowl. Soak 30 minutes. Drain.

Position rack in lowest third of oven and preheat to 350°F. Melt butter in a 4-1/2 to 5-quart Dutch oven over medium heat. Add pecans. Cook until crisp and fragrant, stir occasionally for about 5 minutes. Remove pecans with slotted spoon and reserve.

Add onions, leeks, thyme, and bay leaves to Dutch oven. Cover and cook over low heat until vegetables are almost tender, stirring occasionally, about 15 minutes.

Add wild rice, white rice, and stock to vegetables. Season with salt and pepper. Bring to a boil. Cover and bake dressing until liquid is absorbed, about 30 minutes.

Mix fruits into rice. Cover and bake until fruit softens, about 15 minutes. Discard bay leaves. Mix in 3/4 cup pecans. Bake uncovered 15 minutes. Let stand 5 minutes. Transfer to large bowl. Sprinkle with remaining 1/4 cup pecans.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A