Apple-Sage Wild Rice Stuffing

1. Heat a Dutch oven over medium-high heat. Add the pecans and dry cook for 2-3 minutes or until just beginning to brown, stirring frequently. Set aside on a separate plate.
2. Heat the 1 teaspoon of oil over medium heat. Cook the celery and onions, stirring occasionally, for 8 minutes or until they just begin to get lightly brown on edges. Add the apples and cook for 4 minutes, or until tender crisp. Stir in the pecans and the remaining ingredients and cook, stirring occasionally, for 3 to 4 minutes or until the rice mixture is heated.

Cook’s Note: To cook the rice for this recipe, bring 2 ¼ cups of water to a boil in a medium saucepan. Add ⅓ cup uncooked wild rice, reduce the heat, cover, and simmer for 5 minutes. Stir in ½ cup uncooked brown rice, cover, and simmer 33 to 35 minutes longer or until all the rice is tender and the liquid is absorbed.