Apricot Pecan Wild Rice Recipes

CRANBERRY-PECAN WILD RICE STUFFING

Steps:

• Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
• Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

WILD RICE STUFFING WITH DRIED APRICOTS AND PECANS

Steps:

• In a medium saucepan over medium high heat combine the rice, stock, 1/4 t.
• salt and 2 cups water.
• Bring to a boil.
• Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.
• If all the liquid isnt absorbed dont worry about it, as long as the rice is done.
• Add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.
• Taste and add remaining salt if you want and pepper to taste.
• Drain if needed.
• Stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.