Wild Rice With Apricots

Recipe Ingredients

2		Beef broth - (14 1/2 oz ea)
1 cup	62g / 2.2oz	Diced onion
1 cup	110g / 3.9oz	Diced celery
1 1/4 cups	200g / 7.1oz	Wild rice
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Olive oil
1 1/2 cups	219g / 7.7oz	Diced peeled seeded cucumber
1/3 cup	48g / 1.7oz	Chopped parsley
1/3 cup	48g / 1.7oz	Chopped fresh mint
1/2 teaspoon	2.5ml	Poultry seasoning
1/8 teaspoon	0.6ml	Dried red pepper flakes
		Freshly-ground black pepper - to taste
2/3 cup	97g / 3.4oz	Small-diced dried apricots
		= (or tomatoes)

Recipe Instructions

Place the broth, onion, celery and 1 cup of water in a heavy saucepan. Bring to a boil.

Meanwhile, submerge the rice in water for a few minutes, then drain in a colander. Rinse under running water; drain. Add the rice to the saucepan, reduce the heat and simmer, uncovered, until the rice is just tender but still chewy. Do not overcook. Check the texture often after 30 minutes; the rice will take about 45 minutes. Add more water if the mixture is dry. Place the rice in a strainer to drain off any liquid; transfer to a medium bowl.

While the rice is still warm, toss with the lemon juice and oil. Let the mixture cool to room temperature. Add the cucumber, parsley, mint, poultry seasoning, red pepper flakes and pepper. Use a fork to toss. Taste; adjust seasoning. (This can be made several hours ahead and refrigerated.)

To serve, toss in the apricots. Taste; adjust the seasoning. Serve at room temperature.

This recipe yields 4 servings.

Each serving: 215 calories; 1,311 mg sodium; 1 mg cholesterol; 9 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 7 grams protein; 4.66 grams fiber.

Source:
The Los Angeles Times, 09-18-2002

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