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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Despite its name, wild rice is a pseudo-grain and is relatively high in protein and nutrients, making it a favorite with vegan and health-conscious cooks. When perfectly cooked, the grains will soften and pop open, so keep checking on your wild rice until it’s finished. The apricots, orange, and onions add a tang that the wild rice really needs, as its earthy, nutty taste can be overwhelming.
1 cup wild rice, rinsed
3 cups water
2 onions
2 teaspoons Gefen Olive Oil, divided
1/2 cup thinly sliced scallions
1/2 cup dried apricots, cut into 1/4-inch strips and soaked in cold water to soften
2 tablespoons water
2 tablespoons Tuscanini Balsamic Vinegar
1/4 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon pepper
Combine rice and three cups water in a pot; bring to a boil.
Cover, reduce heat, and simmer for 45 minutes. Check that the grains are fully cooked (you may need to cook an extra 10 or 15 minutes). Set aside.
Slice onions into thin half-moons and toss in a baking pan with one teaspoon olive oil.
Bake at 400 degrees Fahrenheit for 10 to 15 minutes or until onions are softened and edges are dark brown.
Combine rice, onion, scallions, and apricots in a large bowl. Toss gently.
Combine remaining one teaspoon oil, two tablespoons water, vinegar, orange rind, salt, and pepper. Pour over rice mixture. Stir to combine. Serve warm or at room temperature.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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