Wild Rice with Dried Apricots & Pistachios

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Wild Rice with Dried Apricots & Pistachios

Wild Rice with Dried Apricots & Pistachios

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.

Serves 6

Prep Time 35 min

Total Time 70 min.

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

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.


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