2 raw cups long grain rice, cooked a little underdone, drained
1 cup raw wild rice, cooked a little underdone, drained
2 cups packaged chopped dried fruit medley (apricots, dried prunes, dried apples)
1 cup sun dried cranberries (craisins)
1 cup toasted pecans or walnuts, chopped
1 bunch green onions, thinly sliced on diagonal
1 tsp. salt
½ tsp. ground black pepper
2 T. melted butter
½ cup chopped fresh parsley
1 T. herbs de Provence
Cook the two rices separately; using 4 cups of water for the long grain rice, and 4 cups of water for the wild rice. Drain; place in a bowl; add remaining ingredients and toss well; bake in a ceramic or decorative oven proof dish in a 350o oven for 30 minutes, covered with foil.
Serve as stuffing for crown roast of pork, as a side dish for turkey, prime rib, or ham. Serves 10-12.