Wild Rice and Apricot Stuffing

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