| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime3 | 1 | servings | |
INGREDIENTS
| 1 | c | Uncooked wild rice |
| 3 | c | Water |
| 1/2 | ts | Salt |
| 2 | tb | Soy margarine or butter; up to 4 |
| 2 | md | Shallots; minced |
| 1 | Clove garlic; minced | |
| 1 | c | Drained canned apricot halves; chopped |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 68 Converted by MM_Buster v2.0l.
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