Wild Rice with Dried Apricots and Pistachios

7 C water

1 C wild rice, rinsed

2 t extra virgin oil

1 small red onion, chopped

1 medium red bell pepper, seeded and dice

2 cloves garlic, minced

1/12 t ground cumin

½ C B & R Farms Diced Dried Apricots

½ C orange juice

¼ t salt, or to taste

Freshly ground pepper to taste

2/3 C thinly sliced scallion greens

1/2 C shelled pistachios, coarsely chopped

Bring water to a boil in a large saucepan. Add wild rice, cover, reduce heat to medium-low and cook at a lively simmer until the grains are tender and starting to split, 45-55 minutes. Drain in a fine sieve. Shortly before the wild rice is ready, heat oil in a large nonstick skillet over medium high heat. Add onion and cook, stirring often; until softened, 2-3 minutes. Add bell pepper, garlic and cumin; cook, stirring, for 1 minute. Add apricots, orange juice, salt and pepper; simmer until the apricots have plumped and the liquid has reduced slightly, 1-2 minutes. Stir in the wild rice. Remove form the heat and stir in scallion greens. Serve topped with chopped pistachios.