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2 284-mL cans undiluted chicken broth
1 1/2 cups water
1 large onion
14-g pkg dried mushrooms, coarsely chopped, about 1/2 cup
2 garlic cloves, minced
2 tbsp butter, preferably unsalted, or 2 tsp dark sesame oil
1 cup wild rice
4 green onions
3 large celery stalks
1 cup long-grain white rice
1/2 cup raisins, preferably sultana
1 cup toasted whole pecans
Preheat oven to 350F (180C). Pour broth and water into a medium-size saucepan. Bring to a boil over high heat. Meanwhile, coarsely chop onion. Stir into broth along with mushrooms, garlic and butter. Thoroughly rinse wild rice under cold running water. Drain well. Place in a baking dish large enough to hold 8 cups (2 L). Pour hot broth mixture over wild rice. Stir, then cover and bake in centre of preheated oven 20 minutes.
Meanwhile, thinly slice green onions. Coarsely chop celery. Celery should measure about 2 cups (500 mL). When wild rice has baked 20 minutes, remove from oven. Stir in celery, white rice and raisins. Return dish to oven. Continue baking, covered, until rice is tender and most of liquid has evaporated, from 35 to 40 more minutes. Remove from oven. Let stand, covered, 10 minutes to absorb liquid. Stir in green onions and pecans. Rice can be baked at same time as Cranberry-and-Sage Pork Loin Roast, Savoury Roasted Turkey Breasts and Cranberry Sauce à L'Orange (all recipes in the Recipe File).
Calories 343, Protein 10g, Carbohydrates 48.3g, Fat 13.5g, Fibre 4g, Sodium 501mg.
Wild rice is an easy side dish to prepare. Baking it frees up valuable stovetop space--a real advantage when putting the last-minute touches on Thanksgiving dinner.
Eat nuts within a few weeks of purchase. Due to their high fat content, they quickly turn rancid. Refrigerate or freeze in an airtight container or plastic bag up to 2 months. To heighten flavour, toast nuts. Spread out on a baking sheet. Toast in a 350F (180C) oven, stirring occasionally, until fragrant, from 6 to 8 minutes.