Wild Rice with Dried Apricots & Pistachios
From EatingWell: December 2005/January 2006
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.
- 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 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.
- 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.
Per serving: 224 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 7 g protein; 5 g fiber; 104 mg sodium; 498 mg potassium.
Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (35% dv), Fiber (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 1 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Preparation/ Technique
- Type of Dish
- Side dish, grain
- Ease of Preparation
- Total Time
- More than 1 hour
- December 2005/January 2006
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)