Wild Rice Stuffing

6 T butter
1 large onion
4 1/2 C chicken broth
3 T fresh thyme
1 1/4 C wild rice
1 1/4 C long grain white rice
3/4 C dried apricots, coarsely chopped
1 C dried tart cherries
1 C pecans, toasted and chopped

1/2 t salt

1/2 t pepper

Saute onion with 2 T butter over medium heat until brown.
Boil broth and 1 T thyme in a large saucepan.
Add wild rice and bring to a boil.
Simmer for 30 mins.
Add white rice, cover, and cook for another 15 mins.
Stir apricots, cherries, and 2 T thyme into rice.
Cover and simmer for 3 mins.
Stir in onions, 4 T butter, and pecans.
Stir in salt and pepper.

epicurious


Version 2:
3/4 C dried sour cherries
1/2 C golden raisins
1/2 C dried apricots, halved
3 T olive oil
1 medium onion, chopped
2 1/2 C wild rice, cooked
2 1/2 C brown rice, cooked
1/2 C pecan halves
1/2 C almond halves
1 T orange zest
1/2 C orange juice
1/2 C chopped flat-leaf parsley
Salt & pepper to taste

Soak cherries, raisins, and apricots in hot water for 30 mins and drain.
Cook onion in oil 5-7 mins.
Combine all in skillet and season with salt and pepper.

Betty Reed