Wild Rice Pilaf with Dried Apricots and Pine Nuts

We like wild rice, and I’m always ready to try another dish using it.  We liked this one from "Fine Cooking Comfort Food", but we thought the portion sizes were twice as large as needed.  This is a pleasant dressed-up side dish that doesn’t take too much attention.    I keep a small pot of rosemary, so I don’t have to buy it to use it.               

Wild Rice Pilaf with Dried Apricots and Pine Nuts

  3           Tablespoons  Butter

  1           Medium  Onion -- diced

  1           Teaspoon  Fresh Rosemary -- finely chopped

  1           Cup  Wild Rice

  2           Cups  Chicken Broth

     3/4    Teaspoon  Kosher Salt -- to taste

     1/3    Cup  Dried Apricots -- diced

     1/2    Cup  Pine Nuts -- toasted

               Black Pepper -- finely chopped

In a medium frying pan, heat the butter over medium heat and saute the onion and rosemary until the onion is deep golden, about 10 minutes.  Add the wild rice and stir to coat.  Add the broth and salt.  Cover, bring to a boil, and reduce the heat.

Simmer over medium-low heat until the grains are slightly open and tender but not mushy, about 50 minutes.  Let rest covered for 5 minutes.

Stir in the apricots, pine nuts and pepper.  Taste and adjust the seasonings.

4 Servings (we thought it made 6-8 servings as a side dish)

Per Serving: 372 Calories; 18g Fat (43.0% calories from fat); 13g Protein; 42g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol; 827mg Sodium.  Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat.