Wild Rice Salad with Apricots, Fennel and Feta

recipe courtesy Family Circle

Wild Rice Salad with Apricots, Fennel and Feta

1 cup RiceSelect Royal Blend with Flaxseed

1/2 teaspoon salt

1/4 cup apricot nectar

2 tablespoons white wine vinegar

1 tablespoon coarse-grain mustard

1 clove garlic, minced

3 tablespoons extra-virgin olive oil

4 fresh apricots, pitted and sliced into 8 wedges each

1/2 small fennel bulb, cored and thinly sliced (about 1 1/2 cups)

3/4 cup crumbled reduced-fat feta cheese

1/4 cup chopped fresh parsley

Fresh cracked black pepper (optional)

In a medium lidded saucepan, combine rice, 2 cups water and 1/4 teaspoon of the salt. Bring to a boil; stir once. Reduce heat to medium-low, cover and cook for 18 to 20 minutes, or until water is absorbed. Remove from heat and let stand 5 minutes.

Meanwhile, in a large bowl, whisk together apricot nectar, vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Slowly whisk in olive oil until blended.

Transfer hot cooked rice to bowl with apricot-mustard dressing; mix well. Allow to cool slightly, then stir in apricots, fennel, feta cheese and parsley. Top with cracked black pepper, if desired.  Serves 4.