Fruited Wild Rice W/ Toasted Nuts

• 2 (6 1/4 ounce) boxes quick-cooking long grain and wild rice mix
• 2 tablespoons walnuts or 2 tablespoons vegetable oil, divided
• 1 (2 1/4 ounce) bag walnuts, pieces
• 23 cup slivered almonds
• 1 (2 1/4 ounce) bag pecan pieces
• 2 cups chopped onions
• 12 dried apricots, sliced (makes about 1/2 c)
• 12 cup dried cherries or 12 cup cranberries
• 2 teaspoons fresh ginger, minced
• 14 teaspoon red pepper flakes
• 14 cup honey
• 3 tablespoons soy sauce
• 1 tablespoon grated orange peel

1. Cook rice as box directs.
2. Meanwhile, heat 1 tbsp oil in a large non-stick skillet or wok over med-high heat for 1 minute.
3. Add nuts.
4. Cook stirring frequently about 8 minutes or until pecans are browned.
5. Remove from skillet and set aside.
6. Add the remaining 1 tbsp of oil and the onions into the skillet.
7. Cook about 10 minutes or until onions begin to brown.
8. Add apricots, cherries, ginger, red pepper, and reserved nuts; cook another 5 minutes.
9. Whisk together honey soy sauce and orange peel in a small bowl; add onion mixture and then toss with rice.
10. (Note) This dish can be served as a cold rice salad: Spoon the hot rice on to a large baking dish and chill in the refrigerator about 15 to 25 minutes then toss with cooled nuts, onion mixture and honey sauce.

long grain, walnuts, walnuts, almonds, pecan, onions, cherries, fresh ginger, red pepper, honey, soy sauce

Taken from www.food.com/recipe/fruited-wild-rice-w-toasted-nuts-192309 (may not work)