1 cup wild rice
3 cups water
1/2 teaspoon salt
2 to 4 tablespoons margarine or butter
2 shallots, minced
1 garlic clove, minced
1 cup dried apricots, chopped
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Cook rice with water and 1/4 teaspoon salt in a medium saucepan,
covered, for 60 minutes or until grains split open. Drain
any excess water and allow rice to cool.
Melt margarine or butter in a small skillet; add shallots and garlic,
and saute 2 minutes. In medium bowl,combine sauteed vegetables with
rice, apricots,parsley,pepper and remaining 1/4 teaspoon salt.
Preheat oven to 350 F. Transfer rice mixture to a medium baking
dish, cover and bake 15 min. Serve hot or at room temp.
About 8 servings
