Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 @@@@@ EatingWell Wild Rice with Dried Apricots & Pistachios - 4 pts 7 cups water 1 cup wild rice, rinsed 2 teaspoons extra-virgin olive oil 1 small red onion, chopped 1 medium red bell pepper, seeded and diced 2 cloves garlic, minced 1 1/2 teaspoons ground cumin 1/2 cup dried apricots, diced 1/2 cup orange juice 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 2/3 cup thinly sliced scallion greens 1/3 cup shelled pistachios, coarsely chopped 1. 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. 2. 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. Yield: 6 servings, 2/3 cup each Active Time: 35 minutes Total Time: 1 hour 10 minutes Ease of preparation: Easy NUTRITION INFORMATION: Per serving: 224 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 39 g carbohydrate; 7 g protein; 5 g fiber; 104 mg sodium. Nutrition bonus: Vitamin C (110% daily value), Vitamin A (35% dv), Fiber (20% dv). Source: Patsy Jamieson for EatingWell Healthy Heart Formatted by Chupa Babi in MC: 01.28.07 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. ----- Quote Link to comment Share on other sites More sharing options...
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