CONTEST SIDE DISHES: Fruit-Studded Wild Rice

FRUIT-STUDDED WILD RICE
Adapted by BumbleBeeBoogie

3/4 cup dried cherries
1/2 cup golden raisins
1/2 cup dried apricots, snipped in half
1 cup raw wild rice, well-rinsed and drained
1-1/2 cups raw long-grain white rice
3 tablespoons olive oil
1 medium onion, coarsely chopped
1/2 cup coarsely chopped blanched almonds (optional)
1/2 cup coarsely chopped pecans (optional)
1 tablespoon finely grated orange zest
1/2 cup fresh orange juice
1/2 cup chopped flat Italian parsley
salt and freshly ground black pepper, to taste

Place the dried cherries, raisins and apricots in a small bowl and cover with boiling water. Let the fruits soak for 30 minutes. Drain the fruits well; reserve.

In a heavy saucepan, bring 5 cups of water to a boil. Add the wild rice, reduce the heat slightly and cook at a gentle simmer, uncovered, for about 40 to 45 minutes or until rice is just tender. Drain and reserve.

While the wild rice is cooking, in another heavy saucepan, bring 2-1/2 cups of water to a boil. Add the white rice, reduce the heat slighty, covered and simmer for 20 minutes or until the rice is tender and all the liquid has been absorbed. Reserve.

Heat the oil in a large, heavy pot over medium-low heat. Add the onion and cook, stirring, for 5 to 7 minutes or until wilted. Add the nuts, if desired, and cook for 2 minutes more, stirring. Remove from the heat.

Add the drained fruits, the cooked rices, orange zest, orange juice and parsley. Season to taste with the salt and pepper, fluffing up the rice with a fork. Serves 8 to 10.

For one of ten servings without nuts: 212 calories, 4.6 g fat, no cholesterol.