Apricot-Pecan Wild Rice
  • 1-1/2 cups finely chopped onions
  • 1-1/2 cups finely chopped celery
  • 4 teaspoons canola oil
  • 5 cups cooked wild rice
  • 3/4 pound dried apricots, coarsely chopped
  • 1-1/3 cups reduced-sodium chicken broth
  • 1/2 cup coarsely chopped pecans, toasted
  • 1/2 cup minced fresh parsley
  • 2 teaspoons dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients.
  2. Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
  3. Yield: 12 servings.
Dried apricots add sweetness and color. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds. Recipe by Nancy Zimmerman of Cape May Court House, New Jersey. From Light & Tasty