Wild Rice with Apricots 1 c Uncooked wild rice
3 c Water
1/2 ts Salt
2 tb Soy margarine or butter; up to 4
2 md Shallots; minced
1 Clove garlic; minced
1 c Drained canned apricot halves; chopped
1/4 c Chopped fresh parsley
1/4 ts Freshly ground black pepper
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.
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.
Preheat oven to 350 F. Transfer rice mixture to a medium baking dish,
cover and bake 15 minutes. Serve hot or at room temperature.
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