Apricot Pilaf
From: The American Institute for Cancer Research

1 tbsp. margarine
1 cup chopped green onion
1 1/2 cups quick-cooking brown rice, uncooked
water, amount needed according to rice package directions
1/4 tsp. salt, if desired
3 to 4 fresh apricots, peeled and quartered
2 tbsp. fresh parsley, chopped

Saute onion in margarine over medium heat until translucent. Add rice and saute until golden.

Add water and salt. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed. Fold in apricots and parsley and heat through.

Each of the 6 servings contains 202 calories and 3 grams of fat.