8 Servings Dairy-Free

This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (see recipe from same issue) as a main dish.

Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, until grains split open, about 60 minutes. Drain any excess water and allow rice to cool.

Melt margarine or butter in a small skillet; add shallots and garlic, and cook, stirring often, 2 minutes. Transfer vegetables to a medium bowl and add rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt; mix well.

Preheat oven to 350 F. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.

Per Serving: 149 Cal.; 4G Prot.; 3G Total Fat (0 Sat. Fat); 28G Carb.; 0 Chol.; 150MG Sod.; 1 G Fiber.