Moroccan Wild Rice

Moroccan Wild Rice

This is a variation of a delicious recipe from


Prep time: 15 minutes

Cooking time: 45 – 50 minutes

Total time: 1 hour + 5 minutes

Servings: 6



5 cups water

1 cup wild rice, rinsed

2 tsp extra virgin coconut oil

1 small onion, chopped

1 medium red pepper, seeded and diced

2 cloves garlic, minced

1 ½ tsp ground cumin

½ cup dried apricots, diced (unsulphured)

½ cup freshly squeezed orange juice

¼ tsp sea salt

fresh ground pepper to taste

2/3 cup thinly sliced green onions

1/3 cup shelled pistachios, coarsely chopped (cashews could be substituted)



  • Bring the water to a boil in a large pot. Add the rice, cover and reduce heat. Cook until the rice is tender and the grains are starting to split – about 45 minutes or so. Drain well.
  • About 5 minutes before the rice is done, heat the coconut oil in a skillet over medium high heat. Add the onion and cook for 2-3 minutes or until softened. Add the red pepper, garlic and cumin – cook for about 1 minute.
  • Add apricots, orange juice, salt and pepper. Simmer until the apricots have become plump and the liquid has reduced slightly – takes about 1 to 2 minutes.
  • Stir in the wild rice. Remove from the heat and stir in the green onions.
  • Sprinkle pistachios (or cashews) on top when serving.