1 cup wild rice
4 cups water, salted to taste
1 tablespoon oil
1/2 cup minced onion
1/2 cup chopped celery
1 teaspoon minced garlic
2 cups sliced mushrooms
1/4 cup chopped dried apricots
2 tablespoons minced parsley
1/4 cup honey
Servings: 4
In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.