Wild Rice and Apricots Recipe

Name: Wild Rice and Apricots
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 cup wild rice, rinsed; 3 cups water; 2 onions; 2 teaspoons Gefen Olive Oil, divided; 1/2 cup thinly sliced scallions; 1/2 cup dried apricots, cut into 1/4-inch strips and soaked in cold water to soften; 2 tablespoons water; 2 tablespoons Tuscanini Balsamic Vinegar; 1/4 teaspoon grated orange rind; 1/4 teaspoon salt; 1/8 teaspoon pepper

Ingredients

1 cup wild rice, rinsed
3 cups water
2 onions
2 teaspoons Gefen Olive Oil, divided
1/2 cup thinly sliced scallions
1/2 cup dried apricots, cut into 1/4-inch strips and soaked in cold water to soften
2 tablespoons water
2 tablespoons Tuscanini Balsamic Vinegar
1/4 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon pepper

PREP TIME 10m	COOK TIME 1h20m	TOTAL TIME 1h30m
YIELD 6 servings

Instructions

Combine rice and three cups water in a pot; bring to a boil.
Cover, reduce heat, and simmer for 45 minutes.
Check that the grains are fully cooked (you may need to cook an extra 10 or 15 minutes).
Set aside.
Slice onions into thin half-moons and toss in a baking pan with one teaspoon olive oil.
Bake at 400 degrees Fahrenheit for 10 to 15 minutes or until onions are softened and edges are dark brown.
Combine rice, onion, scallions, and apricots in a large bowl.
Toss gently.
Combine remaining one teaspoon oil, two tablespoons water, vinegar, orange rind, salt, and pepper.
Pour over rice mixture.
Stir to combine.
Serve warm or at room temperature.