Wild Rice, Dried Fruit And Toasted Hazelnut Stuffing - cooking recipe

Ingredients

5 tablespoons unsalted margarine
2 cups minced onions
1 pinch sugar
1 cup celery, minced
6 cloves garlic, minced
1 cup dried cranberries
1/2 cup dried apricot, diced
1/2 cup dried pear, , diced
1/2 cup dried apple, diced
2 cups wild rice, cooked until still firm
2 cups brown rice, cooked until still firm
2/3 cup toasted hazelnuts, coarsely chopped
2 teaspoons sage, minced
2 teaspoons rosemary, minced
2 teaspoons thyme, minced
1/3 cup chives, snipped
1/4 cup parsley, minced
salt and pepper

Preparation

Melt 3 tablespoons of the margarine over medium heat in a skillet.
Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
Transfer onions to a large bowl.
Return skillet to heat and melt remaining 2 tablespoons margarine.
Add celery and garlic and cook until softened, 5 minutes.
Transfer to bowl with onions.
Add remaining ingredients to bowl and toss to mix.
Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.