1 bag (18oz) pearl onions butter-flavored cooking spray 4 1/2 c canned chicken broth 3 tsp dried thyme 1 1/4 c (8oz) wild rice 1 1/4 c long-grain white rice 1 bag (6oz) dried apricots, coarsely chopped 1 bag (3 oz) dried cherries or cranberries, coarsely chopped 1 can (8 oz) water chestnuts, chopped 1/4 c chopped pecans, toasted cracked pepper to taste
1. Blanch onions in boiling water for one minute. Cool and peel. 2. Spray large skillet with butter-flavored spray. Sauté onions over medium heat until brown, about 15 min. Set aside. 3. In large saucepan, bring broth and 1 tsp of thyme to a boil. Add wild rice. Reduce heat, cover, simmer on low heat 30 min. Do not remove cover during cooking time. 4. Add white rice; cover and simmer until all rice is tender and absorbs liquid, about 20 min. 5.Stir in fruit, water chestnuts, and remaining thyme. Cover and heat 3 more minutes. 6. Stir in onions and pecans. Season with pepper.