WILD RICE AND APRICOT STUFFING1 cup wild rice 3 cups water 1/2 teaspoon salt, divided use 2 to 4 tablespoons soy margarine or butter 2 shallots, minced 1 garlic clove, minced 1 cup dried apricots, chopped 1/4 cup chopped fresh parsley 1/4 teaspoon freshly ground black pepper Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, for 60 minutes or until grains split open. Drain any excess water and allow rice to cool. Melt margarine or butter in a small skillet; add shallots and garlic, and saute 2 minutes. In a medium bowl, combine sauteed vegetables with rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt. Preheat oven to 350 degrees F. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature. Servings: 8 Source: Vegetarian Times Complete Thanksgiving Cookbook by the editors of Vegetarian Times
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