Wild rice with apricots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked wild rice |
| 3 | cups | Water |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Soy margarine or butter; up to 4 |
| 2 | mediums | Shallots; minced |
| 1 | Clove garlic; minced | |
| 1 | cup | Drained canned apricot halves; chopped |
| ¼ | cup | Chopped fresh parsley |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
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 ¼ 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 ¼ 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.