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1/3 cup onions, chopped 1/3 cup celery, chopped 1 tablespoon butter or margarine 2 cups cooked brown rice 2/3 cup walnuts, coarsely chopped 2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted 1 tablespoon fresh parsley 1/2 teaspoon thyme 1/4 teaspoon ground sage salt, to taste black pepper, to taste1/2 cup chicken broth
Cook onion and celery in butter in small skillet over medium heat. Combine with all other ingredients in large bowl.
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