4 c vegetable broth
1 c wild rice
1 1/4 c brown rice
1 stick unsalted butter, plus more for dish
1 small yellow onion, finely chopped
3 stalks celery, finely chopped
1 c fresh flat-leafed parsley, finely chopped
1/4 c fresh sage, finely chopped
1 c pecans, finely chopped
1 c dried apricots or cranberries, roughly chopped
1 t kosher salt
1/2 t pepper

4 c vegetable broth 1 c wild rice 1 1/4 c brown rice 1 stick unsalted butter, plus more for dish 1 small yellow onion, finely chopped 3 stalks celery, finely chopped 1 c fresh flat-leafed parsley, finely chopped 1/4 c fresh sage, finely chopped 1 c pecans, finely chopped 1 c dried apricots or cranberries, roughly chopped 1 t kosher salt 1/2 t pepper

Heat oven to 350. In a pot, over med-high heat, bring the broth to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 min. Melt the butter in a large skillet over med-high heat. Add the onion and celery and cook for 10 min. Add the cooked rice, parsley, sage, pecans, apricots/cranberries, s&p and toss. Transfer to a buttered casserole. Cover and bake for 25 min.