From Light & Tasty Magazine

INGREDIENTS
* 1-1/2 cups finely chopped onions
* 1-1/2 cups finely chopped celery
* 4 teaspoons canola oil
* 5 cups cooked wild rice
* 3/4 pound dried apricots, coarsely chopped
* 1-1/3 cups reduced-sodium chicken broth
* 1/2 cup coarsely chopped pecans, toasted
* 1/2 cup minced fresh parsley
* 2 teaspoons dried thyme
* 1 teaspoon rubbed sage
* 1 teaspoon salt
* 1/4 teaspoon pepper

SERVINGS 12
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 40 min.
TOTAL 50 min.


DIRECTIONS
In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 12 servings.

 NUTRITIONAL INFO
Nutritional Analysis: One serving (3/4 cup) equals 204 calories, 6 g fat (trace saturated fat), 0 cholesterol, 282 mg sodium, 35 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1 fat.