Wild Rice with Apricots

Categories: Vegtime3
Yield: 1 servings

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

8 SERVINGS DAIRY-FREE

This dish is great on its own or served in baked acorn squash halves and
topped with Mushroom Gravy (see recipe from same issue) as a main dish.

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.

PER SERVING: 149 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 28G CARB.; 0
CHOL.; 150MG SOD.; 1 G FIBER.

Recipe by: Vegetarian Times, November 1998, page 68

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