Active Time
15 MIN
Total Time
50 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 350°. In a large pot of boiling water, cook the wild rice until just tender, about 45 minutes. Drain and transfer to a bowl.

Step 2    

Meanwhile, spread the walnuts in a pie plate and toast until fragrant, about 8 minutes. Let the walnuts cool, then coarsely chop them.

Step 3    

Toss the wild rice with the walnuts, pistachios, dried apricots and the olive oil. Season with salt and pepper and serve.

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