- 1 small onion, chopped [approximately 1/2 cup - 125 mL]
- 8 tablespoons [115 g] butter or margarine
- 2 cups [500 mL] brown rice
- 4 cups [1 L] chicken broth or water
- 1/2 cup [125 mL] chopped parsley
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] crumbled sage
- 2 cups [500 mL] celery slices
- 2 cups [500 mL] dried apricot dices
- 2 cups [500 mL] pecan halves, grossly chopped
- 1 cup [250 mL] raisins
- 1 cup [250 mL] apple dices
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- Into a large casserole, soften chopped onion into melted butter or margarine, for approximately 5 minutes.
- Stir in brown rice and chiken broth or water; bring to a boil.
- Lower heat; cover.
- Simmer, covered, until rice has absorbed all of the liquid, for approximately 40 minutes.
- Remove from heat.
- Stir in chopped parsley, salt, crumbled sage, celery slices, dried apricot dices, chopped pecans, raisins and apple dices.
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