Wild Rice Stuffing

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Martha Stewart


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2 1/4 cups store-bought low-sodium chicken stock

2 tablespoons unsalted butter

1 cup wild whole grain brown rice mix

1 1/2 teaspoons coarse salt

1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped

1/2 cup coarsely chopped toasted almonds

Juice and zest of 1 orange

1/4 cup olive oil

2 tablespoons red-wine vinegar

1/4 teaspoon freshly ground black pepper

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