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 sauté 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
Bring the water to a boil in a large saucepan. Add the wild rice, cover, reduce the 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 the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring often, until softened, 2 to 3 minutes. Add the bell pepper, garlic and cumin; cook, stirring, for 1 minute. Add the 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 the scallion greens. Serve topped with the chopped pistachios.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
224 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 104mg sodium; 39g carbohydrates; 5g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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