Holiday Rice With Fruit and Nuts

This has been a staple on my Thanksgiving table for over 20 years. It was my late Mother-in-law's favorite and she requested I bring it every year. She'll be missed this Thanksgiving.

Maple-Sage Holiday Rice with Fruit and Nuts

1/2 cup uncooked wild rice
1 1/2 cups vegetarian "un-chicken" broth
1 cup apple juice or orange juice
3/4 cup uncooked jasmine rice (white or brown)
2 Tablespoons Earth Balance
3/4 cup chopped onion
1/2 cup coarsely chopped pistachios, pine-nuts, pecans or hazelnuts

1/2 cup chopped dried apricots
1/2 cup dried cranberries or dried cherries
2 Tb. minced fresh sage (please use fresh if at ALL possible!!)
1 tsp. onion powder
salt and pepper to taste
1/4 cup maple syrup

1/4 tsp. all natural maple flavoring
1 Tb. brown sugar

*optional - 2 links Field Roast Apple-Sage Vegetarian Sausage, crumbled and browned

Rinse wild rice in fine strainer under cold running water. Drain. Combine wild rice, veg-chicken broth and apple juice in 2-quart saucepan. Bring to a boil over medium-high heat.
Reduce heat to low; simmer, covered, about 45 minutes or until rice is tender. Drain.

Meanwhile, cook jasmine rice with as much water as needed, in whatever manner works for you. (Sorry that's vague, the only way I can cook rice is in my rice cooker).

Melt Earth Balance in large skillet over medium heat. Add onion; cook and stir 10 - 12 minutes until tender and browned. Stir in nuts and sage. Cook and stir 2 minutes.

Add rice mixtures to skillet. Add remaining ingredients; cook and stir over medium heat about 2 minutes or until heated through, taste and adjust seasonings if needed.

This can be kept warm in casserole dish in the oven for an hour or so. The dried fruit will get a bit softer and less "chewy", so I usually add it right before serving, but that's a personal preference.