Ingredients

2 tbsp butter
1 onion, finely chopped
2 garlic cloves, chopped
1 1/2 cups wild rice
1/2 cup diced dried apricots
1/2 cup chopped pistachios
1/2 cup thyme
3 1/2 cups chicken stock, homemade or canned
2 tbsp chopped parsley
salt and pepper, to taste

Directions

1. Melt butter in a large saucepan. Cook onion and garlic until soft.
2. Stir in rice, apricots and pistachios. Stir to coat with butter. Add thyme, chicken stock, salt and pepper.
3. Cover and bring to a boil. Reduce heat and cook 50 to 60 minutes or until rice is tender. Add extra stock if rice is dry. Alternatively, if liquid remains, remove cover and cook to evaporate liquid.
4. Adjust seasoning. Stir in parsley.