Wild Rice Dressing

From BHG magazine - Thanksgiving 2006. Have not tried yet. Posted for safe keeping.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 8

Ingredients

• 32  ounces chicken broth
• 1  cup wild rice
• 1 1⁄4 cups brown rice
• 1⁄2 cup butter
• 1  small yellow onion, finely chopped
• 3  stalks celery, finely chopped
• 1  cup fresh parsley leaves, finely chopped
• 1⁄4 cup fresh sage, finely chopped
• 1  cup pecans, finely chopped
• 1  cup  dried apricot, chopped
• 1⁄2 cup dried cranberries
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper

Directions

1. Heat oven to 350º F.
2. In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover.
3. Simmer until tender, about 45 minutes.
4. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 5 minutes.
5. Add the cooked rice, parsley, sage, pecans, apricots, cranberries, salt and pepper and toss.
6. Transfer to a buttered casserole.
7. Cover and bake for 25 minutes.
8. In advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.