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
Description
Dried Apricots Add Sweetness And Color. Seasoned With Sage And Thyme, The Down-home Dish Is Sure To Have Guests Asking For Seconds.Recipe By Nancy Zimmerman Of Cape May Court House, New Jersey. Fr..
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