2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 cup wild rice
3 cups chicken broth
1/2 cup long-grain white rice
1/2 cup dried cherries
1 tablespoon sorghum
Salt and pepper
In a covered casserole, heat the olive oil over medium heat and saute the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.
