Ingredients
- 1 c. wild rice
- 1 c. short grain brown rice
- 3 pears peeled cored and chopped
- 1 1/2 c celery chopped
- 1/2 c. carrots diced or shredded
- 1/4 c. chopped almonds
- 1/2 c. craisins chopped small
- 1 c. chopped purple onion – yellow is fine as well
- 3 T. fresh sage leaves minced – can use 1 1/2 T. sage powder if you can't get fresh sage
- 2 T. minced garlic
- 1/2 tsp. salt
- 1/2 tsp pepper
- 1 T. olive oil
- 1/2 c water
- 2 T. chicken granules
Instructions
- Combine brown and wild rice in pan.
- Add 6 cups water or chicken broth for more flavor, bring to boil then turn down heat and let simmer until cooked (Probably be about 30 minutes or so.)
- Strain the remaining water or broth and set aside.
- In a large cooking pan add olive oil, all chopped veggies, fruit, water, chicken granules (all remaining ingredients) and spices to pan.
- Saute on med/low about 25-30 minutes with cover on stirring often until veggies have softened.
- Once veggies are cooked, add the cooked rice and saute on low about 10-15 more minutes so all flavors blend together. Add more water and chicken granules if needed. The rice may continue to soak up water so make sure this does not burn. Add water in 1/4 c. increments IF you see it getting very think.