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Wild Rice with Dried Apricots & Pistachios

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour 10 Minutes
  6 servings, 2/3 cup each
Colorful apricots, scallions and pistachios make this vibrant dish worthy of any holiday table. Since wild rice (really a grass) does not absorb liquid to the extent that true rice and other grains do, cook it in boiling water and saute the vegetables separately so they stay tender-crisp.
7 cups  water
1 cup  wild rice, rinsed
2 teaspoons  extra-virgin olive oil
1   small red onion, chopped
1   medium red bell pepper, seeded and diced
2 cloves  garlic, minced
1 1/2 teaspoons  ground cumin
1/2 cup  dried apricots, diced
1/2 cup  orange juice
1/4 teaspoon  salt, or to taste
Freshly ground pepper  to taste
2/3 cup  thinly sliced scallion greens
1/3 cup  shelled pistachios, coarsely chopped
Wild Rice with Dried Apricots & Pistachios Recipe at
Bring water to a boil in a large saucepan. Add wild rice, cover, reduce heat to medium-low and cook at a lively simmer until the grains are tender and starting to split, 45 to 55 minutes. Drain in a fine sieve.

Shortly before the wild rice is ready, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper, garlic and cumin; cook, stirring, for 1 minute. Add apricots, orange juice, salt and pepper; simmer until the apricots have plumped and the liquid has reduced slightly, 1 to 2 minutes. Stir in the wild rice. Remove from the heat and stir in scallion greens. Serve topped with chopped pistachios.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 2/3 cup each
Calories: 224
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 39g
Sodium: 104mg
% Cal. from Fat: 20%
Fat. Total: 5g
Protein: 7g
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