Wild Rice Salad with Apricots, Fennel and Feta
- 1 of 3 In a medium lidded saucepan, combine rice, 2 cups water and 1/4 teaspoon of the salt. Bring to a boil; stir once. Reduce heat to medium-low, cover and cook for 18 to 20 minutes, or until water is absorbed. Remove from heat and let stand 5 minutes.
- 2 of 3 Meanwhile, in a large bowl, whisk together apricot nectar, vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Slowly whisk in olive oil until blended.
- 3 of 3 Transfer hot cooked rice to bowl with apricot-mustard dressing; mix well. Allow to cool slightly, then stir in apricots, fennel, feta cheese and parsley. Top with cracked black pepper, if desired.
Servings Per Recipe: 4
Per Serving: 4 g sat. fat, 5 g fiber, 44 g carb., 11 g pro., 8 mg chol., 17 g Fat, total, 712 mg sodium, 365 kcal cal.