Apricot-Pecan Wild Rice Recipe

Apricot-Pecan Wild Rice Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.—Nancy Zimmerman, Cape May Court House, New Jersey

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Apricot-Pecan Wild Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Apricot-Pecan Wild Rice Recipe

Prep: 10 min. Bake: 40 min.

Yield: 12 Servings

10 40 50

Ingredients

1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients.
Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 12 servings.

Nutritional Analysis: One serving (3/4 cup) equals 204 calories, 6 g fat (trace saturated fat), 0 cholesterol, 282 mg sodium, 35 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1 fat.

Originally published as Apricot-Pecan Wild Rice in Light & Tasty December/January 2003, p7