Wild Rice Stuffing with Dried Apricots and Pecans

• wild rice↗2 cups
• chicken stock↗2 cups
• salt↗1⁄2 teaspoon
• pecans1⁄2 cup

  chopped

• dried apricot3⁄4 cup

  chopped

• celery↗2 stalks

  chopped well

• carrots↗2

  shredded

• yellow onion↗1

  diced

• fresh thyme↗1 tablespoon

  chopped

• fresh sage↗1 tablespoon

  chopped

• fresh parsley↗1⁄4 cup

  chopped

• pepper↗

Step-by-step instructions

1. 1

   In a medium saucepan over medium high heat combine the rice, stock, 1/4 t.

2. 2

   salt and 2 cups water.

3. 3

   Bring to a boil.

4. 4

   Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.

5. 5

   If all the liquid isnt absorbed dont worry about it, as long as the rice is done.

6. 6

   Add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.

7. 7

   Taste and add remaining salt if you want and pepper to taste.

8. 8

   Drain if needed.

9. 9

   Stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.