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    You are in: Home / Recipes / Wild Rice Stuffing with Dried Apricots and Pecans Recipe
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    Wild Rice Stuffing with Dried Apricots and Pecans

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Dib's's Note:

    This is a favorite of mine as I love wild rice.

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on November 29, 2008


      VERY good! I had to do without the sage, as I was already assembling the stuffing when I realized I didn't have any, so I may have to make this again sometime when I *do* have sage. But, even so, this had great flavor and texture. I love both apricots and wild rice anyway, so I wasn't surprised that I enjoyed this so much. :) The recipe didn't specify when to add the thyme, sage and parsley, so I added them at the same time I added the onion, etc., and it seemed to work out just fine.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Wild Rice Stuffing with Dried Apricots and Pecans

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 256.0
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 0.7 g
    Cholesterol 1.8 mg
    Sodium 255.2 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 5.0 g
    Sugars 10.2 g
    Protein 8.8 g

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