APRICOT AND WALNUT BROWN RICE STUFFING

1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon margarine
3 cups cooked brown rice
2/3 cup coarsely chopped B&R Farms dried apricots
1/4 cup coarsely chopped walnuts
1/4 cup raisins, plumped*
2 tablespoons snipped parsley
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/2 cup chicken broth

Cook onion and celery in margarine in large skillet over medium-high heat until tender crisp. Add rice, apricots, walnuts, raisins, parsley, thyme, salt, sage, pepper and broth; tranfer to 2 quart baking dish. Bake in covered baking dish at 375F for 15 to 20 minutes. (Stuffing may be baked inside poultry)

YEILD: 6 servings.
*To plump raisins, cover with 1 cup boiling water. Let stand 1 to 2 minutes: drain.

Recipe from: USA RICE COUNCIL