3/4 cups wild rice 1/2 cup chopped dried apricots 1/4 cup dry white wine 1/4 cup water 1/4 cup dried cherries 1/4 cup toasted pine nuts 2 Tablespooons chopped fresh parsley 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 Tablespoons unsalted butter 1/2 cup finely chopped celery 1/4 cup chopped scallions
Cook the wild rice according to package instructions.
Meanwhile, in a medium bowl, combine apricots, white wine and water. Heat in the microwave on high 1 to 2 minutes or until hot. Let stand 10 minutes; drain.
Heat the oven to 350 degrees. Grease a 2-quart casserole. Drain apricots and discard the soaking liquid; place apricots in a large bowl. Add cooked wild rice, cherries, pine nuts, parsley, nutmeg, cloves, salt and pepper.
Melt butter in a large skillet. Add celery; cook 6 to 8 minutes or until tender. Add scallions, cook another 30 seconds. Add to wild rice mixture; mix well. Season to taste with salt and freshly ground pepper. Spoon into casserole.