4 ounces chopped pecans
4 teaspoons canola oil (divided)
1 1/2 cups diced celery
1 1/2 cups diced onions
1 medium red apple, such as Jonathan or Gala (halved, cored, and diced, about 1 1/2 cup total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
1/2 cup dried cranberries
1 medium jalapeno pepper (seeded (if desired) and finely chopped OR 1/4 tsp dried pepper flakes)
1 1/2 tablespoons chopped fresh sage (or 1 1/2 tsp dried rubbed sage)
3/4 teaspoon salt
- Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.
- Heat 1 teaspoon of the oil over medium heat. Cook the celery and onion 8 minutes or until beginning to lightly brown on edge, stirring occasionally.
- Add the apples and cook 4 minutes or until tender crisp.
- Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.
Chef’s Notes: Use any of your favorite nuts in place of pecans. Or, leave them out if someone is allergic.
Materials: Large skillet, measuring cups, measuring spoons, mixing spoon, and a sharp knife