Ingredients
1-1/2 cups finely chopped onions1-1/2 cups finely chopped celery4 teaspoons canola oil5 cups cooked wild rice3/4 pound dried apricots, coarsely chopped1-1/3 cups reduced-sodium chicken broth1/2 cup coarsely chopped pecans, toasted1/2 cup minced fresh parsley2 teaspoons dried thyme1 teaspoon rubbed sage1 teaspoon salt1/4 teaspoon pepper
Preparation
In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients.
Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
