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Apricot-Pecan Wild Rice Recipe

Apricot-Pecan Wild Rice 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
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:12 servings

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

  • 1. 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.
  • 2. 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 Facts

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.