Wild Rice with Apricots

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Wild Rice with Apricots Ingredients

1 c Uncooked wild rice	1 Clove garlic; minced
3 c Water	1 c Drained canned apricot
1/2 ts Salt	1/4 c Chopped fresh parsley
2 tb Soy margarine or butter; up	1/4 ts Freshly ground black pepper
2 md Shallots; minced

Instructions for Wild Rice with Apricots

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. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 68 Converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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