WILD RICE DRESSING WITH GOLDEN RAISINS AND PECANS

1 1/2 cups wild rice (uncooked)
3 1/2 cups low-sodium chicken or vegetable broth (two cans, 14 1/2-ounces each), divided use
4 cups water, divided use
2 cups white rice (uncooked)
3 tablespoons light olive oil
1 medium onion, diced
3 ribs celery, diced
1/2 teaspoon dried thyme
Salt and pepper to taste
1 1/2 cups golden raisins
1 cup orange juice
1 cup pecans, chopped and toasted*
1 cup fresh flat-leaf parsley, chopped

Combine wild rice with 2 cups broth and 2 cups water in saucepan. Cover and bring to boil over medium-high heat. Reduce heat; simmer 45 minutes to 1 hour, until liquid is absorbed and rice is cooked.

Meanwhile, combine white rice with 1 1/2 cups of broth and 2 cups water in saucepan. Cover and bring to boil over medium-high heat. Reduce heat and simmer about 20 minutes or until liquid is absorbed and rice is cooked.

While rices are cooking, heat olive oil in large saute pan and cook onions and celery over medium-high heat until they begin to soften, about 5 minutes. Season with thyme, salt and pepper. Add raisins and orange juice, increase heat to high and cook until juice becomes syrupy, about 3 minutes.

Toss wild and white rice together in large bowl with onion mixture and pecans and parsley. Season with salt and pepper and serve immediately.

*TO TOAST THE PECANS:
Toast nuts in oven at 350 degrees F or in saute pan on stove. Check every 2 minutes until they turn light brown and fragrant.

TO MAKE AHEAD:
Dressing can be made up to three days in advance by cooling it and storing it, refrigerated, in airtight container. Cover with foil and reheat in oven or reheat in microwave.

Makes 16 cups (20 to 24 servings)
Adapted from source: Christmas Cooking for Dummies