Guest guest Posted June 19, 2002 Report Share Posted June 19, 2002 Wild Rice with Apricots 8 servings—Dairy-free This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (November '98, p. 69) as a main dish. 1 cup uncooked wild rice 3 cups water 1/2 tsp. salt 2 to 4 Tbs. soy margarine 2 medium shallots, minced 1 clove garlic, minced 1 cup drained, canned apricot halves, chopped 1/4 cup chopped fresh parsley 1/4 tsp. freshly ground black pepper 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; 4 G PROT; 3 G TOTAL FAT (0 SAT. FAT); 28 G CARB.; 0 MG CHOL; 150 MG SOD.; 1 G FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
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