Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

¬ cup coarsely chopped 2 T Safflower oil
-pecans 2 ea Celery stalks, chopped
2 ea « cups vegetable broth 4 ea Scallions, chopped
1 c Brown rice ¬ cup chopped parsley
¬ cup coarsely chopped 1/3 c Nonfat plain yogurt
-dried apricots 1 T Dijon mustard
« tsp. salt 1 ea Heat the oven to 325F.
¬ tsp. pepper -Place the pecans on a
2 T Fresh lemon juice -small baking sheet. Bake

until barely toasted, 6-8 minutes. Remove the nuts from the pan and
cool completely on a paper towel. In a food processor fitted with the
metal blade, or with a sharp knife, coarsely chop the pecans. 2.
Increase the oven temperature to 375F. Lightly coat a 2-quart baking
dish with vegetable cooking spray. 3. In a medium saucepan, heat the
vegetable stock over high heat to boiling. Add the brown rice,
apricots and salt. Reduice the heat to low, cover and cook until the
rice is tender, about 45 minutes. 4. 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. 5.
Spoon the rice mixture into the prepared pan. Cover with a lid or
aluminum foil and bake for 15 mnutes. Uncover and bake 15 minutes
longer, or until slightly crispy ontop. 4 servings From "Great Grain"
by Linda Drachman Peter Wynne AR/95

Submitted By APRIL ROCHE On 02-08-95

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