1/2 cup wild rice
3/4 cup Cavena Oats
2 tsp. vegetable oil1 sweet onion, diced
1 1/2 cups chicken stock
1/2 tsp. sage
1/2 tsp. summer savory
1/2 tsp. thyme
1/2 cup dried apricots, chopped
1/2 cup dried cranberries1/2 cup orange juice
2 tbsp. fresh parsley, chopped
2 tbsp. shelled sunflower seeds, toasted
Plump dried fruit by covering with water in a put and bringing to a boil, simmer for 2 minutes, let stand for 5 minutes and drain.
Cook wild rice as directed. Cook Cavena Oats as directed using chicken stock in place of water.
Heat oil in skillet, cook onions and celery until softened, about 3 minutes. Add sage, summer savory and thyme. Stir in cooked rice and oats, orange juice, parsley, salt and pepper to taste. Heat and stir until heated through. Just before serving garnish with toasted sunflower seeds.
Serves 8. Goes well with roast chicken, turkey or pork.
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