Apple-Sage Wild Rice Stuffing

4 ounces chopped pecans
4 teaspoons canola oil (divided)
1 1/2 cups diced celery
1 1/2 cups diced onions
1 medium red apple
such as Jonathan or Gala (halved
cored
and diced
about 1 1/2 cup total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
1/2 cup dried cranberries
1 medium jalapeno pepper (seeded (if desired) and finely chopped OR 1/4 tsp dried pepper flakes)
1 1/2 tablespoons chopped fresh sage (or 1 1/2 tsp dried rubbed sage)
3/4 teaspoon salt

Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.
Heat 1 teaspoon of the oil over medium heat. Cook the celery and onion 8 minutes or until beginning to lightly brown on edge, stirring occasionally.
Add the apples and cook 4 minutes or until tender crisp.
Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.

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