Instructions: In a large saucepan, heat 2 tablespoons olive oil. Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly. Add the vegetable stock and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes. Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.

Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 tablespoons olive oil for 5 to 7 minutes or until soft. Add the garlic and dried herbs, and saute an additional 2 minutes. Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes.

Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2 to 3 minutes or until heated through. Taste and adjust the seasonings as needed. Transfer the rice blend to a large bowl for service.

This recipe yields 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.