Apricot and Brown Rice Stuffing

1 small onion, chopped (about 1/2 cup)
8 tablespoon butter or margarine
2 cup brown rice
4 cup chicken broth or water
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon leaf sage, crumbled
2 cup sliced celery
2 cup diced dried apricots
2 cup pecan halves, coarsely chopped
1 cup raisins
1 cup diced apples

Sauté onion in butter in a large saucepan until soft, about 5 minutes. Stir in the rice. Add the broth; bring to boiling. Lower the heat; cover. Simmer, covered until the rice has absorbed all the liquid, about 40 minutes. Remove from the heat. Stir in parsley, salt, sage, celery, apricots, pecans, raisins and apple.