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3 tablespoons unsalted butter1 small yellow onion, minced1 1/2 cups wild rice2 1/4 cups water2 1/4 cups chicken stocksalt and freshly ground pepper1/4 teaspoon cinnamon1/4 teaspoon allspice1/8 teaspoon freshly grated nutmeg1/4 cup golden raisins1/4 cup dried cranberries1/4 cup dried cherries1/2 cup dried apricot halves, chopped coarsely1/2 cup pecans, toasted, chopped coarsely
Heat the butter in a saucepan over medium heat. Add the onion and saute until soft, 10 minutes. Add the rice, water, stock, 3/4 teaspoon salt, pepper, cinnamon, allspice and nutmeg. Bring to a boil, turn down heat, cover and simmer slowly, without stirring until the rice is almost tender and most of the liquid is absorbed, 40 to 45 minutes. Add the raisins, cranberries, cherries and dried apricots, stir and continue to cook until the rice is tender and the liquid is absorbed, 5 to 10 additional minutes. After a total of 50 to 55 minutes, uncover and check to see if the rice is tender and the liquid is absorbed. If not, re-cover and cook for a few minutes longer until the wild rice is done.
Add the pecans and pepper to taste to the wild rice and toss to mix well. Transfer to a warmed bowl and serve immediately.
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