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Wild Rice with Apricots

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 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.
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