Wild Rice Dressing

• 32 ounces chicken broth
• 1 cup wild rice
• 1 14 cups brown rice
• 12 cup butter
• 1 small yellow onion, finely chopped
• 3 stalks celery, finely chopped
• 1 cup fresh parsley leaves, finely chopped
• 14 cup fresh sage, finely chopped
• 1 cup pecans, finely chopped
• 1 cup dried apricot, chopped
• 12 cup dried cranberries
• 1 teaspoon kosher salt
• 12 teaspoon black pepper

1. Heat oven to 350 degrees F.
2. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil.
3. Add the wild rice and brown rice, reduce heat to low, and cover.
4. Simmer until tender, about 45 minutes.
5. Melt the butter in a large skillet over medium heat.
6. Add the onion and celery and cook for 5 minutes.
7. Add the cooked rice, parsley, sage, pecans, apricots, cranberries, salt and pepper and toss.
8. Transfer to a buttered casserole.
9. Cover and bake for 25 minutes.
10. In advance: Assemble the dressing but do not bake it.
11. Cover and refrigerate for up to 24 hours.
12. Bake as directed, adding 10 minutes to the baking time.

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

Taken from www.food.com/recipe/wild-rice-dressing-312988 (may not work)