Autumn Wild Rice with Mushrooms and Apricots

A perfect side dish for special holiday meals--wild rice with pecans, mushrooms and dried apricots.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 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
• 1/4 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 side dish on our holiday table. It goes well with all types of poultry as well as ham and roast pork.