Holiday Side Dish--Wild Rice with Dried Apricots and Cranberries

To make wild rice with dried apricots and cranberries:

1/2 cup uncooked wild rice, rinsed and drained
3 cups chicken broth, divided

1 cup apple juice

3/4 cup uncooked long-grain white rice

1/2 cup golden raisins

1/2 cup chopped dried apricots
1/2 cup dried cranberries
2 Tbsp butter
3/4 cup chopped onion
1/2 cup chopped pecans
1/3 cup chopped fresh parsley

Combine wild rice, 1 1/2 cups chicken broth and apple juice in a 2 quart saucepan.  Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour or until rice is tender. Drain; set aside.

Combine white rice and remaining 1 1/2 cups broth in separate 2 quart sauepan. Bring to a boil over medium high heat. Reduce heat to low; simmer, covered for 12 to 15 minutes.

Stir in raisins, apricots and cranberries; simmer 5 minutes or until rice is tender and fluffy and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes or until fruit is tender; set aside.

Melt butter in large skillet over medium heat. Add onion; cook and stir 5 to 6 minutes or until tender. Stir in pecans. Cook and stir 2 minutes.

Add wild rice and white rice mixtures to skillet. Stir in parsley; cook and stir over medium heat about 2 minuts or until heated through. Garnish with fresh thyme, orange slices and whole cranberries, if desired.
Makes 6 to 8 servings.