Autumn Wild Rice with Mushrooms and Apricots

The nutty flavor of wild rice, complemented by the addition of dried apricots, mushrooms, and toasted pecans.

Ingredients:

• 2 tablespoons butter
• 1 medium chopped onion
• 1/2 cup thinly sliced celery
• 1 teaspoon finely minced garlic
• 1/2 cup thinly sliced mushrooms
• 4 cups cooked wild rice
• 1 cup chopped dried apricots
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 1/3 cup chopped, toasted pecans

Directions:

In a large skillet or Dutch oven, melt butter over medium high heat. Saute onion, celery, garlic and mushrooms until nicely browned and tender, about 10 minutes. Add rice, apricots, broth, salt, pepper and poultry seasoning. Bring to a boil, then reduce heat to a simmer and cook uncovered until liquid is absorbed, about 15 minutes. Transfer to a serving dish and sprinkle with toasted pecans.

Number of Servings: 8-10

Notes from the Cook: This is a favorite at our house, the sweet and savory, nutty rice is so good, the main dish is almost forgotten. Leftovers are great with cubed chicken or ham tossed in to make it a one dish meal.