6 servings


          Fruit, nuts and fresh herbs give the rice a light, delicious flavor that blends quite well with fish, poultry or game. Vary the nuts and herbs depending on what is available fresh.


1 tablespoon vegetable oil

1 tablespoon butter

1 cup wild rice

1/2 cup brown rice

1/2 cup minced red onion

1/4 cup minced celery

1 clove garlic, minced

2 cups chicken stock

1/2 cup chopped peeled apple or pear

1/2 cup pecans, walnuts or hazelnuts, toasted and chopped

2 tablespoons minced fresh parsley or

2 tablespoons chopped fresh mint or basil

1/2 teaspoon dried thyme



2 tablespoons unsalted butter


Heat the oil and butter in a medium saucepan over medium-high heat. Add the wild and brown rice, onion, celery and garlic. Sauté until the rice is golden and the onion translucent, about 5 minutes. Add the chicken stock and 1'/z cups water and simmer over medium-low heat, covered, for 35 minutes. Stir in the apple or pear and nuts, cover again and continue to simmer until the rice is tender, about 10 to 15 minutes. Add additional hot water if all the liquid evaporates and the rice is not yet tender. Stir in the herbs and season to taste with salt and pepper. Stir in the butter just before serving.