Wild Rice with Dried Apricots & Pistachios

Wild Rice with Dried Apricots & Pistachios

3 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • 1½ teaspoons ground cumin
  • ½ cup dried apricots, diced
  • ½ cup orange juice
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • ⅔ cup thinly sliced scallion greens
  • ⅓ cup shelled pistachios, coarsely chopped


  • Active

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 216 calories; 5 g fat(1 g sat); 5 g fiber; 37 g carbohydrates; 7 g protein; 56 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 1,328 IU vitamin A; 39 mg vitamin C; 42 mg calcium; 2 mg iron; 112 mg sodium; 466 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 fat

Reviews 3

April 15, 2014
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By: EatingWell User
This recipe calls for 7 cups of water to 1 cup of rice. It should read 2 cups of water unless you want the rice to cook for 2-3 hrs. and become mush.
December 13, 2012
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By: kristin.zimmermann
Crunchy, flavorful, and easy I made this for a potluck dinner, and it was very well received, tasted delicious and looks elegant. I substituted chopped pecans for the pistachios but otherwise followed the recipe. Next time I would add some salt to the wild rice cooking water and probably add more dried apricots as I found their flavor barely noticeable. Pros: good at almost any temperature Cons: needs more salt
May 07, 2011
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By: nk.chiemelu
As Delicious as it is Colorful I'll probably use less dried apricots next time as I found it a little too sweet but other than that, this was a delicious dish. I loved the colors and I've yet to make a wild rice dish from this site that I haven't loved! Pros: Simple to make, healthy, bright Cons: A little too sweet
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