Ingredients:
1/2 cup celery, chopped
1 cup white onion, finely chopped
2 tablespoons extra virgin olive oil
1 2/3 cups wild rice
1 cup dry white wine
1 1/2 cups water
1 teaspoon fresh parsley, chopped
1/2 cup dried apricots, finely chopped
1/2 cup raisins, finely chopped
1/4 cup walnuts, finely chopped
1 teaspoon fresh sage, minced

Directions:
Preheat the oven to 350°F. Lightly coat a 2 quart baking dish with cooking spray and set aside. Saute the celery and onion in the oil in a medium saucepan for 2 minutes. Pour the vegetables into the baking dish and add the rice, wine, water, parsley, apricots, raisins, walnuts and sage. Mix well. Cover and bake for 1 hour, stirring every 15 minutes. If the rice is not tender after 1 hour, add a bit more water and continue cooking for 15 minutes. To serve, fluff the rice and garnish with additional walnuts, if desired. Serves 4.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.