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Cranberry Wild-Rice Casserole

List of Ingredients




Cranberry Wild-Rice Casserole
(served at Wellington's this past Easter)

1/2 cup dried fruit - raisins, apricots, mixed fruits
Port wine
1 6-ounce box long-grain and wild rice
1/4 cup toasted pecan pieces
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon butter

Soak fruit in wine to cover to plump, about 2 hours. Meanwhile,
prepare rice according to package directions, using chicken broth in
place of water. Into cooked rice, stir pecans, thyme, salt and
pepper. Drain wine from fruit, reserving 1 tablespoon; add fruit and
reserved wine to the rice; fold in butter, cooking on low until
mixture is blended and butter has melted. Serve with duck or chicken.
Makes 6 servings.

Nutrition information per serving: 110 calories, 50 calories from
fat, 5 grams fat, 1.5 grams saturated fat, 5 milligrams cholesterol,
20 milligrams sodium, 15 grams carbohydrates, 2 grams fiber.

Recipe