In a large saucepan or Dutch oven, saute the onions, celery, apricots and raisins in sherry and butter for 2 minutes or until liquid has evaporated. Stir in the rice, bulgur and barley; saute for 3 minutes. Add the broth, poultry seasoning, savory and salt. Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley.
TEST KITCHEN TIP If you like, substitute dried apples and cranberries for the dried apricots and raisins.