Directions
1. Soak the wild rice for 12-24 hours in warm water with 2 tablespoons fresh squeezed lemon juice. Cook rice according to the package instructions.
2. Make the stuffing: In a small skillet over medium heat, melt the butter. Add the onion, garlic, and ginger. Cook over medium heat until soft, 5 to 7 minutes. Stir in the wild rice, pecans, cranberries, apricots, salt and pepper, white wine and broth. Bring to a boil. In a small bowel combine sage, thyme and parsley. Add 1½ tablespoon of the mixed herbs to the stuffing mixture and stir well. Reduce heat and simmer until the wine and broth have evaporated and the herbs are fragrant.
