Autumn Wild Rice

Preparation

1. Combine raisins and 1/4 cup hot water; let stand 5 minutes.  Drain and set aside.
2. Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
3. Chop apples, celery and bell pepper. Shred carrot.
4. Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot.  Add apple, celery, green pepper and carrot; sauté until crisp-tender. Remove skillet from heat and set aside.
5. Combine 1-1/2 cups reduced-sodium chicken broth, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
6. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
7. Transfer to a serving bowl.  Garnish with a fresh sage sprig, if desired.