Recipe for Wild Rice with Apricots 
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Yield:
1
Ingredients:
Amount Ingredient
1 cup uncooked wild rice
3 cup water
1/2 tsp salt
2 tbl soy margarine or butter, up to 4
2 med shallots, minced
1 x clove garlic, minced
1 cup drained canned apricot halves, chopped
1/4 cup chopped fresh parsley
Instructions:
Instructions: 8 SERVINGS DAIRY-FREE

This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (see recipe from same issue) as a main dish.

Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, until grains split open, about 60 minutes. Drain any excess water and allow rice to cool.

Melt margarine or butter in a small skillet; add shallots and garlic, and cook, stirring often, 2 minutes. Transfer vegetables to a medium bowl and add rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt; mix well.

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

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