• 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