Wild Rice Stuffing

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup brown rice long-grain uncooked
• 1.5 cups celery chopped
• 0.5 cup apricots dried chopped
• 4 cups less-sodium chicken broth fat-free
• 1.5 tablespoons sage fresh chopped
• 2  garlic cloves minced
• 1 cup onion chopped
• 0.5 cup pecans toasted chopped
• 0.5 teaspoon salt 
• 0.5 cup cherries dried sweet
• 1 cup rice wild uncooked

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add celery, onion, wild rice, and garlic to pan; saut 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed.
3. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.