Wild Rice with Dried Apricots & Pistachios

1. Bring water to a boil in a large saucepan. Add wild rice, cover, reduce heat to medium-low and cook at a lively simmer until the grains are tender and starting to split, 45 to 55 minutes. Drain in a fine sieve.
2. Shortly before the wild rice is ready, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper, garlic and cumin; cook, stirring, for 1 minute.
3. Add apricots, orange juice, salt and pepper; simmer until the apricots have plumped and the liquid has reduced slightly, 1 to 2 minutes. Stir in the wild rice. Remove from the heat and stir in scallion greens. Serve topped with chopped pistachios.

Per Serving: 225 calories; 5 g fat (1 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 39 g carbohydrates; 7 g protein; 5 g fiber; 105 mg sodium; 499 mg potassium

Exchanges: 2 starch, 1 vegetable, 1 fat

Contributed by: EatingWell.com