Wild Rice Stuffing With Dried Apricots And Pecans

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups wild rice
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 3/4 cup chopped dried apricot
• 2 stalks celery, chopped well
• 2 carrots, shredded
• 1 yellow onion, diced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1/4 cup fresh parsley, chopped
• pepper

Recipe

• 1 in a medium saucepan over medium high heat combine the rice, stock, 1/4 t.
• 2 salt and 2 cups water.
• 3 bring to a boil.
• 4 reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.
• 5 if all the liquid isnt absorbed dont worry about it, as long as the rice is done.
• 6 add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.
• 7 taste and add remaining salt if you want and pepper to taste.
• 8 drain if needed.
• 9 stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.