Photo by Stephanie Staton
- 1/2 cup wild rice
- 1/2 cup brown rice
- 2½ cups chicken broth
- 1/2 tsp. freshly grated nutmeg
- 1/2 cup water
- 4 cups sliced fresh white button mushrooms
- 1 cup chopped celery
- 1 cup snipped dried apricots
- 6 green onions, sliced
- 1/2 cup slivered almonds, toasted
Preheat oven to 375 degrees F.
Rinse wild rice in strainer under cold water for about 1 minute. In large saucepan, combine wild rice, brown rice, broth and nutmeg. Bring to boil; reduce heat, cover and simmer for 45 minutes.
Add water, mushrooms, celery, apricots and green onions. Cook, covered, over medium-low heat for additional 10 to 20 minutes or until vegetables are just tender, stirring frequently. Stir in toasted almonds. Transfer to a buttered 2-quart casserole, cover with lid or aluminum foil, and bake for 20 minutes. Remove lid or foil, and bake additional 20 minutes or until top is slightly browned but stuffing is still moist.