This recipe for Wild Rice and Apricot Stuffing, by Lillian Gill, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups chicken broth 1 cup uncooked wild rice (Rice Trilogy) 1 T. butter 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped fennel or red bell pepper 1/2 cup finely chopped dried apricots 1/2 cup dried thyme 1/4 tsp. salt 1/4 tsp. paprika 1/4 tsp. black pepper
Bring chicken broth to boil and add rice. Reduce heat and simmer 50 minutes or until tender. Drain and set aside. Melt butter in large non-stick skillet over medium heat. Add onion, celery, fennel or red pepper, saute 10 minutes or until tender. Stir in rice, chopped apricots, and next 4 ingredients. Remove from heat and serve.
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