Combine raisins and 1/4 cup hot water; let stand for 5 minutes. Drain and set aside.
Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
Chop apples, celery and bell pepper. Shred carrot.
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.
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 for 20 minutes or until rice is tender and liquid is absorbed.
Remove pan from heat; stir in reserved raisins, wild rice, apple mixture, and juice of 1 lemon. Cover and let stand for 5 minutes.
Transfer to a serving bowl. Garnish with a fresh sage sprig, if desired.
Divide leftover rice into single servings, place in small freezer bags and freeze. To reheat for a quick meal later, microwave for 1-2 minutes or place the freezer bag in a pot of boiling water for a few minutes.
If quick-cooking wild rice is unavailable prepare regular wild rice as follows: Rinse wild rice in 3 changes of hot water; drain. Combine wild rice and 1-1/2 cups of water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer for 50 minutes or until rice is tender and liquid is absorbed.