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Wild Rice with Apricots

This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (November ’98, p. 69) as a main dish.

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This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (November ’98, p. 69) as a main dish.

Servings
serving

Ingredients

  • 1 cup uncooked wild rice
  • 3 cups water
  • 1/2 tsp. salt
  • 2 to 4 Tbs. soy margarine or butter
  • 2 medium shallots, minced
  • 1 clove garlic, minced
  • 1 cup drained, canned apricot halves, chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp. freshly ground black pepper

Preparation

  1. Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, until grains split open, about 60 minutes. Drain any excess water and allow rice to cool.
  2. Melt margarine or butter in a small skillet; add shallots and garlic, and cook, stirring often, 2 minutes. Transfer vegetables to a medium bowl and add rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt; mix well.
  3. Preheat oven to 350°F. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.

Nutrition Information

  • Serving Size 8 servings
  • Calories 149
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 1 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 150 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g