Wild Rice Stuffing With Apricots, Almonds, and Sage

October 10, 2019
Created by Harmons
24 hours 45 minutes
Serves 4-6
  • 2 cups wild rice or long grain brown rice
  • 3 cups low-sodium chicken broth
  • Salt and freshly ground pepper
  • 1/2 cup (1 stick) butter
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 cup dried apricots, chopped
  • 1/3 cup chopped fresh sage leaves
  • 1 cup almonds, chopped

In a medium bowl, add wild rice and cover with water. Cover and let soak overnight.

Drain rice through a fine-mesh sieve and put in a Dutch oven over high heat with chicken broth and a pinch of salt. Bring to a boil, reduce to a simmer, and cook, covered, 20-30 minutes.

Meanwhile, in a frying pan over medium-high heat, melt butter. Add celery and onion and cook until softened, about 7 minutes. Add apricots and sage, season with salt and pepper, and toss to combine. Add rice and almonds, adjust seasonings, and toss to combine.