WILD RICE AND APRICOT STUFFING

1 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