The Co-op Food Stores

added 03/07/08

Serves 4

1/4 cup pecans, toasted and chopped

2-1/2 cups chicken or vegetable broth

1 cup brown rice

1/4 cup coarsely chopped dried apricots

1/2 tsp. salt

1/4 tsp. pepper

1 Tbs. fresh lemon juice

2 Tbs. safflower oil

2 celery stalks, chopped

4 scallions, chopped

1/4 cup chopped parsley

1/3 cup nonfat plain yogurt

1 Tbs. Dijon mustard

Preheat the oven to 375 degrees F. Lightly coat
a 2-quart baking dish with vegetable cooking spray.

In a medium saucepan, heat the broth over high heat
to boiling. Add the brown rice, apricots, and salt. Reduce the heat
to low, cover, and cook until the rice is tender, about 45 minutes.

In a large bowl, combine the rice mixture with the
pepper, lemon juice, oil, celery, scallions, parsley, yogurt and
mustard. Mix well. Stir in the toasted pecans. Spoon the rice mixture
into the prepared pan. Cover with a lid or aluminum foil and bake
for 15 minutes. Uncover and bake 15 minutes longer, or until crispy
on top.

—Great Grains, by Linda Drachman and Peter
Wynne