My F&W
quick save (...)

Wild Rice with Nuts and Dried Apricots

  • ACTIVE: 15 MIN
  1. 1 cup wild rice
  2. 1/4 cup walnuts
  3. 1/4 cup roasted pistachios, coarsely chopped
  4. 1/3 cup dried apricots, thinly sliced
  5. 1 tablespoon extra-virgin olive oil
  6. Kosher salt and freshly ground pepper
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.