Cranberry Wild
Rice Casserole
A Favorite Wellington's Easter Recipe

1/2 cup dried fruit (raisins, apricots, mixed fruits
1 6oz box long-grain and wild rice
1/4 cup toasted pecan pieces
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon butter

Soak fruit in wine to cover plump, about 2 hours. Meanwhile, prepare rice according to package directions, using chicken broth in place of water.

Into cooked rice, stir pecans, thyme, salt and pepper. Drain wine from fruit, reserving 1 tablespoon; add fruit and reserved wine to the rice; fold in butter, cooking on low until mixture is blended and butter has melted. Serve with duck or chicken.
Makes 6 servings.