Recipe: Wild Rice with Pearl Onions and Fruit

Wild Rice with Pearl Onions and Fruit
alt.cooking-chien/Connie Van/2000
Yields 8-to-10 servings

The recipe called for this to be a stuffing but I think it sounds like it would be a good side dish with chicken or pork. I'll make it ahead of time and put it in a buttered casserole. Then it can be reheated along with the meat.

2 tablespoons butter
1 1/2 pounds pearl onions, peeled
4 1/2 cups low sodium chicken broth
3 tablespoons fresh thyme, chopped
1 1/4 cups wild rice
1 1/4 cups long grain white rice
6 ounces dried apricots, coarsely chopped
1 cup dried tart cherries (I'll use cranberries)
1 cup raisins (dark or golden)
1 cup pecans, toasted and chopped

Saute onions in butter until brown. (Set aside.)

Boil broth with a tablespoon of thyme in a large saucepan. Add wild rice; bring to a boil. Reduce heat and simmer covered for thirty-minutes.

Add white rice and simmer until all the rice is tender, about 15-minutes longer. Stir fruits and remaining thyme into rice. Cover and simmer a few minutes.

Stir in onions and pecans. Season as needed with salt and pepper.