Wild Rice Dressing

• 1 32-ounce container low-sodium chicken broth
• 1 cup wild rice
• 1 1/4 brown rice
• 1 stick unsalted butter, plus more for the dish
• 1 small yellow onion, finely chopped
• 3 stalks celery, finely chopped
• 1 cup fresh flat-leaf parsley leaves, finely chopped
• 1/4 cup fresh sage, finely chopped
• 1 cup pecans, finely chopped
• 1 cup dried apricots or cranberries, roughly chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Heat oven to 350u0b0 F.
2. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.
3. Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.
4. Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.

chicken broth, wild rice, brown rice, unsalted butter, yellow onion, stalks celery, parsley, fresh sage, pecans, cranberries, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/wild-rice-dressing (may not work)