Recipe - Wild Rice With Apricots

1 cup Uncooked wild rice
3 cup Water
One half teaspoon Salt
2 tablespoon Soy margarine or butter; up
to 4
2 md Shallots; minced
1 Clove garlic; minced
1 cup Drained canned apricot
halves; chopped
One fourth cup Chopped fresh parsley
One fourth teaspoon Freshly ground black pepper

8 SERVINGS DAIRYFREE

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 One fourth 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 One fourth 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.