Ingredients

• 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

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Cooking Directions

Step 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.

Step 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.