Combine rice and water in a stockpot. Add butter and salt. Bring to boil then cover and lower heat to simmer. As the liquid cooks off, start adding chicken stock and continue to simmer.
When the rice begins to soften, add Vermouth and sliced apricots. Taste for seasoning and add more salt if needed.
Finely chop sage and thyme leaves and add to the pot. Let the stock cook-off and test again for tenderness. Add more stock if needed and continue to simmer.
Cook until the consistency is soft but not mushy, about 45 minutes. Add salt & pepper to taste. Garnish with apricots and fresh sage leaves.
- 4 cups water
- 3 cups chicken stock
- 2 cups wild rice blend
- 1/2 cup Vermouth
- 10 fresh sage leaves or 1 tablespoon dried
- 6 thyme sprigs or 1 1/2 teaspoon dried
- 1/4 cup unsalted butter
- 1/2-3/4 cup dried apricots, thinly sliced
- Salt & pepper to taste