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Source: Stop and Smell the Rosemary

Wild Rice Medley
A tasty side dish!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 3-5 minutes
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5 cups beef stock
1 cup wild rice, raw
1 cup brown rice, raw
2 tablespoons extra virgin olive oil
1 cup walnuts, toasted
1 cup dried apricots, quartered
1/4 cup golden raisins
1/4 cup dried cranberries
1 cup celery, minced
1 teaspoon salt
1 teaspoon freshly ground pepper




Combine stock and rice in a medium saucepan. Cover. Bring to a boil over high heat. Reduce heat. Simmer until rice is cooked, about 50 minutes. Heat olive oil in a skillet. Add walnuts, apricots, raisins, cranberries, and celery. Saute gently 3 to 5 minutes. Stir walnut mixture into rice. Add salt and pepper. Stir to combine. Serve immediately.




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