Wild Rice with Nuts and Dried Apricots

1. 1

   Preheat the oven to 350.

2. 2

   In a large pot of boiling water, cook the wild rice until just tender, about 45 minutes.

3. 3

   Drain and transfer to a bowl.

4. 4

   Meanwhile, spread the walnuts in a pie plate and toast until fragrant, about 8 minutes.

5. 5

   Let the walnuts cool, then coarsely chop them.

6. 6

   Toss the wild rice with the walnuts, pistachios, dried apricots and the olive oil.

7. 7

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.