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“From BHG magazine - Thanksgiving 2006. Have not tried yet. Posted for safe keeping.”
READY IN:
2hrs 20mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

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.

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