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Thursday, April 8, 2010

Wild Rice with Dried Fruit

Once upon a time, I was reading a magazine - probably Reader's Digest? - and saw an advertisement for raisins. I like raisins, to be sure, but I don't particularly notice advertisements for them. This one, however, grabbed my attention by including a recipe that looked appealing to me. So I tried it out on my family one evening in late November 2005, and we all liked it so much that I included it in our big family Christmas dinner that year. Since then, I've made it numerous times, and I continue to enjoy it so much that I'm tempted to give it my All-Time Favorite Rice Award. The best part about it is the dried fruit and the sweetness that brings to the dish. Sweet is always good, in my book. ;)

What You Need
2 tbsp. butter
1/2 c. chopped onion
1/2 c. sliced celery
1/2 c. chopped pecans
1 tsp. or cube chicken bouillon
2 1/4 c. water
1 pkg. (6 oz.) long grain & wild rice mix
1 c. raisins and dried cherries (I prefer about half and half raisins and sour cherries, but really, this would be delicious with a number of different combinations of dried fruit)

What You Do
Melt butter in a medium saucepan or skillet over medium-high heat. Add onion, celery, and pecans. Cook 3-5 minutes, stirring occasionally. Add bouillon, water, rice mix and seasoning packet, and dried fruit. Bring to a boil. Reduce heat. Cover and simmer 25 minutes or until liquid is absorbed.

Happy dining!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
~ Voltaire

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