Wild Rice Stuffing

Cooking spray 1-1/2 cups chopped celery 1 cup chopped onion 1 cup uncooked wild rice 2 garlic cloves, minced 4 cups fat-free, less-sodium chicken broth 1-1/2 Tbsp. chopped fresh sage 1 cup uncooked long-grain brown rice 1/2 cup dried sweet cherries 1/2 cup chopped dried apricots 1/2 cup chopped pecans, toasted 1/2 tsp. salt 1/2 tsp. freshly ground black pepper

 

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients. Makes 12 servings (1/2 cup each).