Preheat the oven to 200 degrees C. Position the rack in the centre of the oven.
Score the flat side of the chestnuts with a sharp knife cutting through both the shell and inner brown lining. Roast for about 20 minutes on a baking tray.
When the chestnuts are cool peal the shell and brown skin then cut in half.
In a saucepan add the wild rice, vegetable stock, water and salt. Bring to a boil then turn down to a simmer and cover; cook for 40 minutes.
In a bowl combine the cranberries and apricots then pour enough hot water to cover then leave to rehydrate for 20 minutes. Drain and reserve.
In a medium saucepan melt the butter then add the onion, celery and carrot. Fry until slightly brown and starting to soften; about 10 minutes. Add the thyme, sage and parsley, stir well then remove from the heat.
Combine the drained cooked wild rice, fried vegetables, chestnuts and fruit. Season with salt and pepper.
Add the rice mix to a buttered baking tray and cook for 20 minutes then serve.