Advertisement

Wild Rice With Apricots

Time 1 hour 15 minutes
Yields Serves 4
Wild Rice With Apricots
1

Place the broth, onion, celery and 1 cup of water in a heavy saucepan. Bring to a boil.

2

Meanwhile, submerge the rice in water for a few minutes, then drain in a colander. Rinse under running water; drain. Add the rice to the saucepan, reduce the heat and simmer, uncovered, until the rice is just tender but still chewy. Do not overcook. Check the texture often after 30 minutes; the rice will take about 45 minutes. Add more water if the mixture is dry. Place the rice in a strainer to drain off any liquid; transfer to a medium bowl.

3

While the rice is still warm, toss with the lemon juice and oil. Let the mixture cool to room temperature. Add the cucumber, parsley, mint, poultry seasoning, red pepper flakes and pepper. Use a fork to toss. Taste; adjust seasoning. (This can be made several hours ahead and refrigerated.)

4

To serve, toss in the apricots. Taste; adjust the seasoning. Serve at room temperature.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.