Wild Rice Stuffing With Dried Apricots And Pecans

• 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

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.

wild rice, chicken stock, salt, pecans, apricot, stalks celery, carrots, yellow onion, fresh thyme, fresh sage, fresh parsley, pepper

Taken from www.food.com/recipe/wild-rice-stuffing-with-dried-apricots-and-pecans-74913 (may not work)