Wild Rice and Mushroom Stuffing



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



In a 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; saute until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; saute 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.




Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.