Apricot and Walnut Brown Rice

½ cup chopped onion
½ cup chopped celery
1 tsp margarine
3 cups cooked brown rice
2/3 cup coarsely chopped walnuts
¼ cup raisins, plumped*
2 tbsp snipped parsley
½ tsp. thyme
¼ tsp. salt
¼ tsp. sage
½ cup chicken broth

Cook onion and celery in margarine in large skillet over medium high heat until
tender crisp. Add rice, apricots, walnuts, raisins, parsley, thyme,
salt, sage and broth; transfer to 2-qt. baking dish. Bake in
covered baking dish at 375° for 15 to 20 minutes. (Stuffing may be baked
inside poultry.)

Makes 6 servings

*To plump raisins, cover with 1 cup boiling water. Let stand 1 to 2 minutes; drain.