Apricot-Pecan Wild Rice
Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.—Nancy Zimmerman, Cape May Court House, New Jersey
Ingredients
- 1-1/2 cups finely chopped onions
- 1-1/2 cups finely chopped celery
- 4 teaspoons canola oil
- 5 cups cooked wild rice
- 3/4 pound dried apricots, coarsely chopped
- 1-1/3 cups reduced-sodium chicken broth
- 1/2 cup coarsely chopped pecans, toasted
- 1/2 cup minced fresh parsley
- 2 teaspoons dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1/4 teaspoon pepper
