Serve warm as a side dish or use to stuff poultry.

1	cup	wild rice
4	cups	water -- salted to taste
1	tablespoon	oil
1/2	cup	minced onion
1/2	cup	chopped celery
1	teaspoon	minced garlic
2	cups	sliced mushrooms
1/4	cup	chopped dried apricots
2	tablespoons	minced parsley
1/4	cup	honey

• In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes.
• While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes.
• Add mushrooms; sauté until mushrooms are soft, about 3 minutes.
• Remove pan from heat. When rice is cooked, drain in a colander.
• In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well.

  Serving Size : 4