Makes 6 servings.
- ½ cup chopped onion
- ½ cup chopped celery
- 1 tablespoon butter or margarine
- 3 cups hot cooked rice
- ¾ cup coarsely chopped pecans
- ½ cup coarsely chopped dried apricots
- ¼ cup seedless raisins, plumped
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon ground thyme
- ½ teaspoon ground sage
- ¼ teaspoon ground black pepper
- Cook onion and celery in butter in large skillet over medium-high heat.
- Stir in rice, pecans, apricots, raisins, parsley, salt, thyme, sage and pepper; cook until thoroughly heated.
- Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 °F for 25 to 30 minutes.
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