Apricot Walnut Rice Stuffing


1/2 C onion, chopped
1/2 C celery, chopped
1 t unsalted butter
3 C cooked brown rice
2/3 C B&R Farms Dried Apricots, coarsely chopped
1/4 C walnuts, coarsely chopped
1/4 C raisins, plumped*
2 T parsley, chopped
1/2 t dried thyme leaves
1/4 t each: salt, rubbed sage, freshly ground black pepper
1/2 C chicken broth

*Plump raisins in warm water, then drain.


Cook onion and celery in butter in large skillet over medium-high heat until tender crisp. Add rice, apricots, walnuts, raisins, parsley, thyme, salt, sage, pepper and broth. Transfer to 2 quart baking dish. Bake in covered baking dish at 375F for 15-20 minutes.