Medjool Dates, Apricots and Wild Rice Casserole

Medjool Dates, Apricots and Wild Rice Casserole

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Ingredients

  • 3 tbsp. butter
  • 2 ribs celery, chopped 
  • 1 medium onion, chopped
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 4 cups (780 g) cooked wild rice blend* (we like a brown rice/wild rice mix)
  • 1 cup (175 g) Natural Delights Medjool Dates, pitted and chopped (about 10 dates)
  • ⅔ cup (100 g) ham, diced 
  • ½ cup (95 g) dried apricots, diced 
  • ¾ tsp. salt
  • ½ tsp. pepper
  • 1 cooking apple (such as Granny Smith), peeled, cored and chopped

Preparation

  1. Preheat the oven to 350 °F/180 °C. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook for 5 minutes or until soft. Stir in the rosemary and thyme and remove from heat.
  2. Stir together the cooked rice, vegetable mixture, dates, ham, apricots and apple pieces in a large bowl. Season with salt and pepper and spoon into a buttered 2 quart (3.78 litre) baking dish. Cover and bake for 30 minutes or until hot.

*1 ⅓ cup (300 g) of uncooked rice will yield approximately 4 cups (780 g) of cooked rice.

Serves 6
1 hour

Nutritional analysis per serving:

Calories: 420, Total Fat: 10 g, Saturated Fat: 5 g, Trans Fat: 0 g, Monounsaturated Fatty Acids: 2.67, Polyunsaturated Fatty Acids: 0.50, Cholesterol: 30 mg, Sodium: 360 mg, Potassium: 509 mg, Carbohydrate: 77 g, Fibre: 7 g, Sugar: 35 g, Protein: 9 g, Vitamin A: 15%, Vitamin C: 8%, Calcium: 6%, Iron: 10%

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