Heat oven to 350º F.

In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover.

Simmer until tender, about 45 minutes.

Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 5 minutes.

Add the cooked rice, parsley, sage, pecans, apricots, cranberries, salt and pepper and toss.

Transfer to a buttered casserole.

Cover and bake for 25 minutes.

In advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.