Apricot Nutty Rice

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Apricot Nutty Rice

This recipe is from the Cooking with/for Disabilities course in the eCGI.

You can enjoy this as a baked rice side dish anytime, or, as we often do, baked in acorn squash halves. It is a family favorite at Thanksgiving

• 1 small box wild rice (1/2 cup)
  
• 1/2 c brown rice
  
• 3-1/2 c water
  
• 1/2 tsp salt
  
• 1 T butter
  
• Orange/Peach/Mango juice
  
• 3 T brown sugar
  
• 6 dried apricots, diced
  
• 3 T light margarine OR butter
  
• 1/3 c pecan pieces
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1 large egg
  

Bring to boil wild/brown rice together in water w/salt and butter, reduce heat to low and cover, cook for 50-55 minutes. Use kitchen shears or pizza cutter to dice apricots. Drain water from rice into measuring cup. Add enough orange/peach/mango juice or orange blend of your choice to make 2/3 cups. Add apricots and pecan pieces to rice.

Mix brown sugar, cinnamon, ginger, butter, and egg with juice. Pour over rice mixture. Stir lightly, scoop into 6 acorn squash halves or into a 1 1/2 qt casserole. Bake at 350 for 30-40 minutes.

200 mg sodium

2 g fat (5 g fat with real butter)

Keywords: Side, Rice, eGCI, Healthy Choices

( RG995 )