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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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 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.
| Ingredients:
1 Cup(s) Uncooked wild rice
3 Cup(s) Water
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Soy margarine
2 medium Shallots, minced
1 Clove garlic, minced
1 Cup(s) Drained apricot halves
1/4 Cup(s) Chopped fresh parsley
1/4 Teaspoon(s) Freshly ground black pepper |
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