{"id":1644,"date":"2018-12-24T13:00:13","date_gmt":"2018-12-24T17:00:13","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1644"},"modified":"2018-12-23T13:29:46","modified_gmt":"2018-12-23T17:29:46","slug":"fig-and-walnut-wild-rice-dressing","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/12\/24\/fig-and-walnut-wild-rice-dressing\/","title":{"rendered":"Fig and Walnut Wild Rice Dressing"},"content":{"rendered":"

Ingredients<\/h2>\n
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3 cups low-sodium chicken or vegetable broth<\/div>\n<\/div>\n<\/div>\n
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\u00be cup wild rice<\/div>\n
\u00be cup brown rice<\/div>\n
3 tablespoons olive oil<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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1 large yellow onion, diced (2 cups)<\/div>\n
2 stalks celery, diced (1 cup)<\/div>\n
\u00bc teaspoon ground nutmeg<\/div>\n
\u00bc teaspoon ground white or black pepper<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\u00be cup chopped fresh parsley<\/div>\n
\u00bd cup walnuts, chopped and toasted<\/div>\n
\u00bc cup chopped dried Mission figs<\/div>\n
\u00bc cup chopped fresh sage or 1\u00bd teaspoon dried<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
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Preparation<\/h2>\n
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  1. Preheat oven to 350\u00b0F. Coat a 2-qt. baking dish with cooking spray.<\/span><\/li>\n
  2. Combine broth, wild rice, and brown rice in a large saucepan. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender, 40 to 45 minutes.<\/span><\/li>\n
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, nutmeg, and pepper, and cook until softened, about 10 minutes. Transfer to a large bowl and add parsley, walnuts, figs, and sage.<\/span><\/li>\n
  4. Drain the rice, reserving the cooking liquid, and transfer to the bowl. Measure 1 cup of the cooking liquid (add additional broth or water to reach 1 cup, if needed) and stir into the rice mixture.<\/span><\/li>\n
  5. Transfer the dressing to the prepared baking dish and cover with foil. Bake for 25 minutes. Uncover and bake until heated through, about 10 minutes more.<\/span><\/li>\n<\/ol>\n

    \"Fig<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 3 cups low-sodium chicken or vegetable broth \u00be cup wild rice \u00be cup brown rice 3 tablespoons olive oil 1 large yellow onion, diced (2 cups) 2 stalks celery, diced (1 cup) \u00bc teaspoon ground nutmeg \u00bc teaspoon ground white or black pepper \u00be cup chopped fresh parsley \u00bd cup walnuts, chopped and toasted […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1644","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1644"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1644\/revisions"}],"predecessor-version":[{"id":1645,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1644\/revisions\/1645"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}