Instructions: Heat butter in a 4-quart saucepan over medium-high heat. Add onion and carrots; cook, stirring occasionally, until softened, about 5 minutes.

Stir in wild rice and chicken broth. Bring to boiling. Lower heat; cover and simmer 45 minutes or until rice is almost cooked through.

Stir in white rice. Bring to boiling. Lower heat; cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir in pecans and apricots; heat through.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.