INGREDIENTS
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
DIRECTIONS
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.