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Autumn Wild Rice w/ Mushrooms and Apricots


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  • 2 tablespoons of butter or margarine
  • 1 medium chopped onion
  • 1/2 cup thinly sliced mushrooms
  • 4 cups cooked wild rice
  • 1 cup chopped dried apricots
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 1/3 cup chopped, toasted pecans


Servings 8
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

In a large skillet or dutch oven, melt butter over medium high heat. Saute onion, celery, garlic and mushrooms until nicely browned and tender, about 10 minutes. Add rice, apricots, broth, salt, pepper and poultry seasoning. Bring to a boil, then reduce heat to a simmer and cook uncovered until liquid is absorbed, about 15 minutes. Transfer to a serving dish and sprinkle with toasted pecans.


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