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Apricot-Pecan Wild Rice - 12 -- e-w

Source of Recipe

Adapted from - Light & Tasty 2003 � N. Zimmerman; Swainton, NJ
Apricot-Pecan Wild Rice - 12 -- e-w
Serves: 12

1-1/2 c. finely chopped onions
1-1/2 c. finely chopped celery
4 tsp. canola oil
5 c. cooked wild rice
3/4 lb. dried apricots, coarsely chopped
1-1/3 c. reduced-sodium chicken broth
1/2 c. coarsely chopped pecans, toasted
1/2 c. minced fresh parsley
2 tsp. thyme
1 tsp. rubbed sage
1 tsp. salt
1/4 tsp. pepper

In a nonstick skillet, saut� onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in remaining ingredients. Spoon into a 13-in x 9-in. x 2-in. baking dish coated with cooking spray. Cover and bake at 350� for 30 minutes. Uncover, bake 10-15 minutes longer or until lightly browned.

One 3/4 c. serving equals: 204 calories�6 gm fat (trace saturated)�0 cholesterol�282 mg sodium�35 gm carbohydrate�4 gm fiber�5 gm protein�+++EXC: 1 starch�1 fruit�1 vegetable�1 fat +++WWP:4