• 1 lb. (2 cups) wild rice
  • 5 Cups turkey or chicken broth
  • 1 1/2 Teaspoons kosher salt
  • 1/2 Tsp. freshly ground black pepper
  • 3/4 Cup (3 ounces) pine nuts
  • 2 Tablespoons unsalted butter
  • 1 Cup coarsely chopped shallots (about 5 average shallots)
  • 1 1/2 Teaspoons chopped fresh rosemary
  • 1 1/2 Teaspoons chopped fresh sage
  • 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 4 stalks celery with leaves, cut into 1/4-inch dice
  1. Bring wild rice, broth, salt, and pepper to a boil in a medium saucepan over high heat. Reduce heat to medium-low and cover tightly. Simmer until rice is tender, 45 minutes to 1 hour. (The exact cooking time depends on the kind of wild rice, machine- or hand-harvested. The former cooks more quickly than the latter.)
    Meanwhile, heat an empty medium skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted, about 3 minutes. Transfer to a plate.
    Melt the butter in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 15 minutes. Add celery and cover. Cook, stirring occasionally, until celery is tender, about 6 to 8 minutes. Stir in rosemary and sage. Set aside.
    When rice is done, drain any excess broth. Add shallot mixture and pine nuts and mix well. Add raspberries and cover. Let stand 3 minutes or until raspberries are heated through. Transfer to a serving bowl and serve hot.
Lighten Up Tip
  1. Decrease pine nuts by 1 ounce and substitute butter for 1 tablespoon of olive oil.
Calories 279.50
Total Fat 10.91 g
Saturated Fat 2.52 g
Cholesterol 6.00 mg
Sodium 791.49 mg
Total Carbohydrates 41.11 g
Dietary Fiber 3.36 g
Protein 6.05 g