Wild rice with apricots

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.

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