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Apricot And Pecan Stuffing




Source of Recipe


Internet


List of Ingredients




1 tablespoon Extra Virgin Olive Oil, plus some for oiling the pan
0.33 cup chopped onions
0.33 cup chopped celery
2 cups cooked brown rice
0.66 cup pecans, coarsely chopped
0.66 cup dried apricots, coarsely chopped
3 tablespoons pine nuts
3 tablespoons seedless raisins
1 tablespoon fresh parsley, finely chopped
0.5 teaspoon dried thyme leaves
0.25 teaspoon dried sage leaves
salt and ground black pepper
0.5 cup chicken broth


Recipe



Cook rice. Meanwhile, soak raisins in warm water to plump. Heat pine nuts in a small skillet over low flame until golden brown, shaking skillet frequently. Remove nuts and set aside. In same skillet, sauté onion and celery in olive oil until onions are translucent (about 4 minutes). Preheat oven to 350 degrees. Drain raisins. Combine all ingredients in large bowl. Spoon into a lightly oiled 2 quart baking dish. Bake covered with foil for 20-25 minutes.

Makes 4 servings.