"This colorful side dish is a proven favorite with family and friends. One of my late son’s friends always requested ‘that rice’ when he came over for dinner. It’s delicious served with grilled salmon, beef, turkey, lamb roast or ham. – Jayne Shiley, Campbellsport, Wisconsin..."
INGREDIENTS
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1 celery rib, thinly sliced
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1 large carrot, finely chopped
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1 small onion, finely chopped
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2 tablespoons butter
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5 cups chicken broth
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1 cup uncooked wild rice
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1 cup uncooked long grain rice
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2/3 cup dried cherries or cranberries
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1/2 cup chopped pecans, toasted