Apricot and Walnut Brown Rice Stuffing

Melt butter or margarine in a large skillet over medium heat, then add chopped onion and celery, stirring frequently until softened and fragrant, about 4 minutes.

Stir in the cooked brown rice, breaking up any clumps, and toast in the skillet for 2 minutes to warm through.

Add the coarsely chopped walnuts, apricots, toasted pine nuts, and plumped raisins, folding gently to distribute evenly.

Sprinkle the fresh parsley, dried thyme, and dried sage over the mixture, then season with salt and ground black pepper to taste.

Pour in the chicken broth, stirring gently but thoroughly to combine all ingredients without crushing the rice grains.

Continue cooking over medium heat, stirring occasionally, until the broth is nearly absorbed and the mixture is heated through, approximately 8 to 10 minutes.

Taste and adjust seasoning as needed, then transfer to a serving bowl and serve warm as a side dish.