Serves: 8
Total Calories: 253

1 cup short-grain brown rice
2 cups chicken stock
1 cup Riesling or Chenic Blanc, divided
1 teaspoon salt
3 tablespoons butter, divided
3/4 cup slivered dried apricot
3/4 cup quartered pitted prune
1 cup chopped celery
1 cup chopped onion
2 teaspoons crumbled dried sweet basil
1/2 teaspoon crumbled thyme
3/4 cup coarsely chopped walnuts, lightly toasted
1/4 cup chopped parsley

In a 3-quart saucepan with a tight-fitting lid, combine rice, chicken stock, 1/2 cup of the wine, salt, and 1 tablespoon butter. Bring to a boil. Lower heat until liquid is just simmering. Cover and simmer about 1 hour without removing lid. When liquid has evaporated, remove from heat and allow to steam, covered, for 10–15 minutes. Fluff rice with fork.

Meanwhile, place apricots in small pot. Top with prunes and remaining 1/2 cup of wine, and bring to a boil. Remove from heat and set aside to cool. Melt remaining 2 tablespoons butter in skillet. Add celery, onions, basil and thyme. Sauté over medium heat for 5 minutes. Add to rice, along with cooled fruits, walnuts and parsley. Toss well to combine. Spoon into buttered baking dish, cover, and heat in 325° oven for 30 minutes before serving.

Nutritional Facts:

Serves: 8
Total Calories: 253
Calories from Fat: 117

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