Wild Rice Stuffing with Cherries and Walnuts

1 cup defatted low-sodium vegetable broth
1/2 cup unsweetened apple juice
2/3 cup wild rice
1 1/2 tsp reduced-calorie margarine
4 oz sliced fresh mushrooms
1/2 cup chopped onions
1 stalk celery, chopped
1/2 tsp dried thyme
Pinch of dried sage
1/2 cup dried red cherries or golden raisins
1/4 cup chopped walnuts

In a medium saucepan, bring the broth and juice to a boil. Meanwhile, rinse the rice with cold water until the rice water is no longer cloudy. Stir the rice into the broth mixture and return to a boil. Reduce the heat cover and simmer for 45 to 50 minutes or until the rice is tender and all the liquid is absorbed. Meanwhile, in a medium no-stick skillet, melt the margarine. Add the mushrooms, onions, celery, thyme and sage. Cook and stir over medium heat about 4 minutes or until the vegetables are tender. Add the cherries or raisins and walnuts. Cook and stir for 2 minutes more. Remove from the heat and transfer to a large bowl. Add the rice and toss until well mixed. Spray a 1-quart casserole with no-stick spray. Transfer the mixture to the casserole. Cover and bake at 325 degrees about 30 minutes or until heated through.

Makes 8 servings