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1
Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan.
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2
Add salt to taste and bring to a boil.
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3
Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed.
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4
Turn off the heat, place a clean kitchen towel over the pot and return the lid.
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5
Let sit for 10 to 15 minutes.
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6
Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay.
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7
Drain through a strainer if there is liquid in the pot, and return to the pot.
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8
Place a clean kitchen towel over the pot and return the lid.
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9
Let sit for 10 to 15 minutes.
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10
While the grains are cooking, prepare the remaining ingredients.
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11
Heat the oil over medium heat in a large, heavy skillet and add the onion.
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12
Cook, stirring often, until the onion begins to soften, about 3 minutes.
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13
Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes.
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14
Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds.
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15
Remove from the heat and transfer to a large bowl.
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16
Add the cooked grains and stir together.
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17
Return the skillet to the stove and heat over medium-high heat.
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18
Add the butter, and when the foam subsides add the apples.
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19
Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes.
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20
Remove from the heat and add to the bowl with the grains.
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21
Add the remaining ingredients and stir together.
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22
Season to taste with salt and pepper.
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23
Transfer to a lightly oiled or buttered baking dish and cover with foil.
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24
Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
