wild rice

Wild Rice with Dried Apricots and Pistachios Serves: 6


  • 7 cups water
  • 1 cup wild rice, rinsed
  • 2 teaspoons extra-virgin olive oil
  • 1 small red onion, chopped
  • 1 medium red bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup dried apricots, diced
  • 1/2 cup orange juice
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 2/3 cup thinly sliced scallion greens
  • 1/3 cup shelled pistachios, coarsely chopped

Cooking Instructions:

  • Bring water to a boil in a large saucepan.
  • Add wild rice, cover, reduce heat to medium-low and cook at a lively simmer until the grains are tender and starting to split, 45 to 55 minutes.
  • Drain in a fine sieve.
  • Shortly before the wild rice is ready, heat oil in a large nonstick skillet over medium-high heat.
  • Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper, garlic and cumin; cook, stirring, for 1 minute.
  • Add apricots, orange juice, salt and pepper; simmer until the apricots have plumped and the liquid has reduced slightly, 1 to 2 minutes.
  • Stir in the wild rice. Remove from the heat and stir in scallion greens.
  • Serve topped with chopped pistachios.
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