Yield: 3 servings
| Measure | Ingredient |
|---|---|
| ¬ cup coarsely chopped pecans | |
| 2 eaches | « cups vegetable broth |
| 1 cup | Brown rice |
| ¬ cup coarsely chopped dried apricots | |
| « tsp. salt | |
| ¬ tsp. pepper | |
| 2 tablespoons | Fresh lemon juice |
| 2 tablespoons | Safflower oil |
| 2 eaches | Celery stalks, chopped |
| 4 eaches | Scallions, chopped |
| ¬ cup chopped parsley | |
| ⅓ cup | Nonfat plain yogurt |
| 1 tablespoon | Dijon mustard |
| 1 each | Heat the oven to 325F. Place the pecans on a small baking sheet. Bake |
until barely toasted, 6-8 minutes. Remove the nuts from the pan and cool completely on a paper towel. In a food processor fitted with the metal blade, or with a sharp knife, coarsely chop the pecans. 2.
Increase the oven temperature to 375F. Lightly coat a 2-quart baking dish with vegetable cooking spray. 3. In a medium saucepan, heat the vegetable stock over high heat to boiling. Add the brown rice, apricots and salt. Reduice the heat to low, cover and cook until the rice is tender, about 45 minutes. 4. In a large bowl, combine the rice mixture with the pepper, lemon juice, oil, celery, scallions, parsley, yogurt and mustard. Mix well. Stir in the toasted pecans. 5.
Spoon the rice mixture into the prepared pan. Cover with a lid or aluminum foil and bake for 15 mnutes. Uncover and bake 15 minutes longer, or until slightly crispy ontop. 4 servings From "Great Grain" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 02-08-95