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Side Dish
6 servings
30 minutes
1 hour
Melissa's Corporate Chefs
Not only a delicious side, but use the leftovers as your lunch bowls base and fill with grilled veggies, top with toasted nuts or seeds. Enjoy!
1/4 cup butter
1/3 cup organic Italian parsley, minced
3/4 cup organic green onions (scallions) chopped
1 cup dried cranberries or dried Tart cherries
2 cubes chicken bouillon
3 1/2 cups water
3/4 cup black wild rice
1/2 cup long grain rice (white)
1 teaspoon marjoram (fresh)
Melt butter in a large sauce pan. Add celery, green onions, and parsley. Sauté until tender.
Add bouillon cubes to 3 ¼ cup water and bring to boil.
Add to sautéed vegetables with wild rice and marjoram, cover.
Bake in 350º oven for 1 hour.
Stir in long grain white rice and ¼ cup water, cover.
Cook an additional 20 minutes.
Stir in cranberries (or cherries). All water should be absorbed and rice tender.
Fluff casserole with fork and serve.
