Wild Rice with Nuts and Dried Apricots

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  • Servings: 4

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  • 1 cup wild rice
  • 1/4 cup walnuts
  • 1/4 cup roasted pistachios, coarsely chopped
  • 1/3 cup dried apricots, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper

How to make this recipe

  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.

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

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

Contributed By Published June 2012

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