Wednesday, October 13, 2010

Rice Dressing with Dried Fruits

Three years ago, I didn't like mixing savory with sweet. My Kansas stomach liked my food straightforward and uncomplicated. Now I'm at a stage in my cooking where I'm intrigued with how flavors play off of each other, so I'm more willing to try a recipe like the following:

Rice Dressing with Dried Fruits


  • 1 cup mixed wild and white rice (I like the RiceSelect Royal Blend)
  • 1 1/2 cups chicken stock
  • 1-2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 3/4 cup dried apricots, quartered
  • 2 -4 tablespoons butter (I went light on the butter)
  • 2 large ribs celery, diced
  • 2 large carrots, peeled and finely chopped
  • 1 yellow onion, finely chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon minced fresh sage
  • 1/2 cup minced fresh, flat-leaf parsley
  • 1/2 cup dried cranberries
  • freshly ground pepper


  • Begin by heating the oil in a medium saucepan over medium-high heat. Once the oil is heated, stir in the rice. Cook until fragrant. Add the stock and 1/4 teaspoon of salt. Bring to a boil. Turn the burner to low, cover the rice, and let it simmer for 15 minutes. Remove the pan from the burner and allow the rice to sit with the lid on for another 15 minutes. Remove lid and fluff the rice with a fork.
  • Place the dried apricots in a small bowl, add hot water to cover, and allow to plump for 20 minutes. Drain and set aside.
  • In a skillet, melt two 2 tablespoons of butter. Swirl to coat the pan, add the celery, carrot, and onion, and saute until the onion is soft and lightly browned, about 5 minutes. Add the thyme, sage, and parsley, and saute for 1 minute longer. Remove from the heat.
  • Preheat the oven to 350 degrees. When the rice is cooked, stir in the vegetable mixture. Add plumped apricots, and dried cranberries. stir to combine. Add the remaining 1/4 teaspoon salt and a few grinds of pepper. Taste and adjust seasoning.
  • Lightly grease a casserole dish. Spoon the rice mixture into the prepare pan and cover. Bake the rice until heated through, about 20 minutes.

We served this with some grilled pork chops and roasted broccoli. I loved this recipe. It's a beautiful autumn dish accented with the earthy scent of sage. The rest of the family didn't care for fruit in their savory rice, so the next time I prepare it I'll omit the fruit. Perhaps, I'll serve the fruit on the side, so I can mix it into my rice.

may the wind always be at your back,



Jenni said...

Printed and added to my folder of recipes to try. I've got some catching up to do in the cooking department!

BTW, my word verification is "whorati". WTH?

High Plains Drifters said...

hmmmmm ... what exactly makes it a "dressing" instead of just a side? in our house, dressing and stuffing were interchangeable, but I was never under the impression that this was a universal belief. sort of like the whole dinner/lunch/supper thing. anyway, i think it's cool that we have so many little regional idiosyncrasies. like having to specify sweet or not when ordering tea in the south. or putting cheese on apple pie. or eating grits or spelling chile with an E. cheers!