1/4 cup unsalted butter 1 onion, chopped 1 garlic clove, minced 3-1/3 cups gf chicken broth 1 cup wild rice 1 cup long grain brown rice 1/2 cup dried apples, minced 1/2 cup dried cranberries 3/4 cup hazelnuts, toasted, husked and coarsly chopped 1/4 cup fresh parsley, chopped 1 Tablespoon fresh thyme 1/2 cup green onions, chopped Salt and pepper
Preheat oven to 350 degrees F.
In a large heavy saucepan melt butter over medium-high heat. Add onions and saute just until softened. Add garlic and saute one minute. Add chicken broth and bring to a boil. Add wild rice and reduce heat to a simmer; cover and cook for 30 minutes. Add brown rice; cover and cook for 30 minutes more. Stir in cranberries, apples, parsley and thyme. Cover and cook 5 minutes longer. Stir in hazelnuts and scallions; season with salt and pepper.
Butter a 15"x10"x2" glass baking dish and transfer stuffing to dish. Cover with foil and bake for 40 minutes before ready to serve.