2    cups chicken broth
1    cup raw wild rice, rinsed
1    tablespoon butter
1    onion, slice in thin wedges
2    teaspoons firmly packed brown sugar
1/4 cup golden raisins
1/4 cup dried cranberries or cherries
1/4 cup chopped dried apricots
1    teaspoon grated orange peel (orange part only)
*    Juice from 1 orange (about 1/3 cup)
1/4 teaspoon pepper
2    tablespoons chopped fresh parsley

Combine chicken broth and wild rice in medium saucepan; bring to a boil. Reduce heat, cover and simmer 40 minutes or until almost tender. Remove pan from heat and keep covered.

In small saucepan, melt butter over low heat; stir in onion and brown sugar. Cook 10 minutes, stirring occasionally, until onion is tender and lightly browned.

Add cooked onions, raisins, cranberries, apricots, orange peel, orange juice and pepper to rice mixture. Cover and simmer 10 minutes or until rice is tender and grains have puffed open. Stir in parsley.

PER SERVING
Calories: 208 (12% from protein, 76% from carbohydrate, 12% from fat)
Protein: 6.6 grams
Total fat: 2.9 grams
Saturated fat: 1.5 grams
Cholesterol: 5 mg
Sodium: 285 mg
Carbohydrate: 40.8 grams

Dietary fiber: 3.6 grams
Exchanges: 1/2 vegetable, 1-1/2 starch, 1/2 fat, 1 fruit