Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Patsy Jamieson

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total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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 Facts

216 calories; protein 6.8g; carbohydrates 37.2g; dietary fiber 4.9g; sugars 9.9g; fat 5.3g; saturated fat 0.7g; vitamin a iu 1328.5IU; vitamin c 39.2mg; folate 55.8mcg; calcium 41.7mg; iron 1.7mg; magnesium 52.1mg; potassium 465.8mg; sodium 111.7mg; thiamin 0.2mg.
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