Instructions: 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 a medium bowl, combine sauteed vegetables with rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt.

Preheat oven to 350 degrees. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.

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