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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.Nancy Zimmerman, Cape May Court House, New Jersey Ingredients:
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 |
Directions:
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. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 12 servings.
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