Instructions: Melt the butter in a large (12-inch) skillet. Add the onion and saute, stirring, until tender, about 5 minutes. Add the garlic and saute for 1 minute.

Add the apricots, cherries, and almonds and saute, stirring, until the fruits are plump and the almonds are golden, about 5 minutes. Stir in the apple and saute until heated through, about 3 minutes. Add the rices, parsley, salt, cinnamon, and pepper.

Let the stuffing cool to room temperature before spooning into the birds. Stuffing can be baked separately, covered, in a 350 degree oven for 30 minutes.

YIELD: About 5 cups, enough to stuff four Cornish hens or one large chicken or capon.

Comments: There is a mixture of short-grain brown rice and Wehani in this stuffing, but you could use all brown rice, preferably short-grain, or any combination of rices (3-cup total) of white brown, long, or short grain - even wild. Dried cherries add a sweet tart flavor and although expensive are well worth it. If the cherries are not available, dried cranberries or golden raisins can be substituted.

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