Wild Rice Pilaf

From World's Healthiest Foods
serves 6

Ingredients:
1/2 c wild rice
1 c long grain brown rice
1 med onion, chopped
3/4 c diced celery, about ½-inch pieces
2 c sliced mushrooms
1 medium green apple, diced into ½ -inch pieces
4 cloves garlic, minced
1/2 c chopped walnuts
6 dried apricots, coarsely chopped
1/2 c raisins
1/2 c chopped fresh parsley
2 T chopped fresh sage (or 2 t dried sage)
3 T chopped fresh thyme (or 1 T dried thyme)
1/2 T fennel seeds
3/4 c + 1 TBS chicken broth
2 T extra virgin olive oil
salt and black pepper to taste

Directions:

1. Bring 3-1/2 c of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling, add both wild and brown rice, cover, turn heat to low, and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
2. Heat 1 T chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
3. Mix all the ingredients except for onions, rice, and 1 T broth together in bowl and season with salt and pepper.
4. Preheat oven to 350°F/175°C. Place mixture in an 8-inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork to keep it fluffy.

Nutritional Jazz: 263 cal; 12 g fat; .6 cholesterol; 173 mg sodium; 639 mg potassium; 37.7 g carbs; 5.7 g fiber; 16.8 g sugar; 5.7 g protein; 16.6% vitamin A; 15% vitamin B-6; 22% vitamin C; 7% vitamin C; 7% calcium; 30% copper; 11% folate; 19.7% iron; 15% magnesium; 52% manganese; 22% niacin; 17.6% phosphorus; 14.6% riboflavin; 16.5% selenium; 11% thiamin; 10% zinc