Ingredients

• 2 tablespoons raisins
• 1/2 cup quick-cooking wild rice, uncooked
• 2 cups apples
• 3/4 cup carrots
• 1/4 cup celery
• 1/4 cup green bell pepper
• 1/4 teaspoon dried whole sage
• 1/4 teaspoon black pepper
• 1-1/2 cups reduced-sodium chicken broth
• 3/4 cup converted rice, uncooked
• 1/4 cup fresh lemon juice
• 1 fresh sage sprig (optional)

Preparation

1. Combine raisins and 1/4 cup hot water; let stand 5 minutes.  Drain and set aside.
2. Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
3. Chop apples, celery and bell pepper. Shred carrot.
4. Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot.  Add apple, celery, green pepper and carrot; sauté until crisp-tender. Remove skillet from heat and set aside.
5. Combine 1-1/2 cups reduced-sodium chicken broth, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
6. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
7. Transfer to a serving bowl.  Garnish with a fresh sage sprig, if desired.

Helpful hints

• Divide leftover rice into single servings, place in small freezer bags and freeze. To reheat for a quick meal later, microwave for 1-2 minutes or place freezer bag in a pot of boiling water for a few minutes.
• If quick-cooking wild rice is unavailable prepare regular wild rice as follows: Rinse wild rice in 3 changes of hot water; drain. Combine wild rice and 1-1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 50 minutes or until rice is tender and liquid is absorbed.