1 cup wild rice mix
2 cups (1 14.5 ounce can) vegetable broth
1/4 cup water
2 tablespoons bacon fat or olive oil
1 tablespoon garlic, minced (about 2-3 cloves)
1/2 cup onion, diced
1 cup celery, chopped into small pieces
1/2 tablespoon thyme leaves, chopped
2 tablespoons parsley leaves, finely chopped
1 cup chopped pecans salt & pepper
1 cup dried cherries
1 cup dried craberries
1 cup milk
8 cups cubed hearty wheat bread (about 9 slices)
Grease the bottom and sides of a 9" x 13" baking dish with butter. Set aside. Heat oven to 350 degrees farenheit. In a medium pot, bring chicken stock and water to a boil. Add wild rice mix, stir, lower heat to low, cover, and let simmer for 30 minutes until rice is fluffy and liquid is absorbed. While rice is cooking, heat bacon fat or olive oil in a large skillet over medium-high heat. Add garlic, onions, and celery to the skillet and sauté for 1-2 minutes, until the onions are softened. Add pecans to the skillet, stir, and toast ingredients for about 5 minutes, stirring every minute or so. Add dried cranberries and cherries, then slowly pour in milk. Stir everything together for 1-2 minutes, just to heat up the milk and slightly soften the dried fruit. Combine cubed breadcrumbs, skillet mixture, and wild rice in a large bowl. Gently toss so all ingredients mingle nicely. Slowly pour into the baking dish into an even layer. Cover with foil and bake at 350 degrees farenheit for 30 minutes. Uncover, and bake for an additional 15 minutes.
Recipe and photos courtesy of urbanblisslife.