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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan combine the water and the one can broth. Bring to boiling. Add wild rice. Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Add white rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until tender. Drain off any excess liquid. Let rice cool to room temperature.
Meanwhile, in a small bowl combine cherries and port. Cover and let stand for 20 minutes.
In a medium saucepan melt butter over medium heat. Add celery, leeks, and carrot; cook and stir about 5 minutes or until tender. Stir in parsley, thyme, sage, salt, and pepper; cook and stir for 1 minute more.
Lightly grease a 2-quart casserole; set aside. In a large bowl combine cooked rice, vegetable mixture, cherry mixture, and almonds. Transfer to the prepared casserole. (To serve today, omit Step 5 and continue as directed in Step 6.)
Cover with plastic wrap; chill for up to 24 hours.
Preheat oven to 350°F. If chilled, remove plastic wrap. If desired, drizzle dressing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice.