Ingredients
3
boxes (2 3/4 oz each) instant simmer-and-serve wild rice
4
cups water
2
tablespoons butter
3/4
teaspoon salt
1/4
cup butter
1/2
cup chopped onion
1/2
cup chopped celery
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/3
cup chopped dried apricots
1/3
cup sweetened dried cranberries
1
teaspoon chopped fresh thyme leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
2/3
cup slivered almonds
2
tablespoons chopped fresh parsley
Preparation
Cook rice as directed on box, using water, 2 tablespoons butter and 3/4 teaspoon salt.
Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup butter over medium heat. Cook onion and celery in butter 5 to 8 minutes, stirring occasionally, until tender.
Add cooked rice, broth, apricots, cranberries, thyme, 1/2 teaspoon salt and the pepper to skillet; stir to combine. Cook about 3 minutes or until liquid is absorbed. Remove from heat; stir in almonds and parsley.
