Wild rice, dried apricots, diced ham and dates put pizzazz into this one-dish toothsome casserole.
Wild Rice Casserole
Wild rice mix, enough to yield 1 l (4 cups) when cooked
45 ml (3 tbsp) butter
1 onion, chopped
2 celery stalks, chopped
5 ml (1 tsp) dried rosemary
15 ml (1 tbsp) dried thyme
250 ml (1 cup) dates, pitted and chopped
1 cooking apple, peeled, cored and chopped
125 ml (1/2 cup) diced dried apricots
150 ml (2/3 cup) diced cooked ham
3 ml (3/4 tsp) salt
2 ml (1/2 tsp) fresh ground black pepper
Cook wild rice according to package directions.
Heat oven to 180 C (350 F).
In a small saucepan set over medium-high heat, melt butter; saute onion and celery for 4 to 5 minutes or until soft. Stir in rosemary and thyme and remove from heat.
In a large bowl, combine cooked rice with onion-celery-herb mixture and add dates, apple, apricots and ham. Season with salt and pepper.
Spoon into a buttered 2-l (8-cup) baking dish. Cover and bake for 30 minutes or until hot.
Makes 6 servings.
Nutritional information per serving: 275 calories; 10 g protein; 45 g carbohydrate; 7.5 g fat; 5 g fibre.
Source: Bard Valley Medjool Date Growers Association.