Gluten Free

garlic apricot wild rice

at a glance
Prep Time 9 hours 13 minutes
Cook Time 9 hours 13 minutes
Servings 4

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Garlic Apricot Wild Rice – you heard me right. Sounds crazy? Well it was crazy delicious and incredibly easy.

The changing weather brings with it one of my favorite seasons of the year – running season! With running season comes a great excuse to start eating delicious wholesome grains. The rice I used for this dish is a gluten free blend of wild and whole grain brown rice. Apricots are in season (and on sale) so I couldn’t pass them up and decided they would be a nice sweet flavor addition to the grains. Sweet and savory are a classic paring, so I added copious amounts of garlic. I used dried garlic for ease but yes, fresh would be much better.

To finish the dish off, I added a solid handful of chopped flat leaf parsley. The parsley added some great color helped breakup the flavors.

This side dish is the first of 3 recipes I will post that composed a meal I made earlier this week. I will reveal the theme of the meal in my next posting but wanted to share this incredible rice dish as soon as possible.


ingredients for garlic apricot wild rice

diced apricots

ingredients for garlic apricot wild rice

ingredients for garlic apricot wild rice

garlic apricot wild rice

garlic apricot wild rice

By: Cassy
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Prep Time: 9 hrs 13 mins
Cook Time: 9 hrs 13 mins
Servings: 4


  • 1 cup dried wild and whole grain brown rice
  • 4 apricots
  • 1 T dried or minced garlic
  • 1/2 cup chopped flat leaf parsley
  • sea salt and cracked pepper to taste


  • Bring 2 cups of water, 1 cup of rice, and a pinch of salt to a boil on the stove in a medium sized saucepan.
  • When it comes to a boil, stir the mixture once and turn the heat to low.
  • Let simmer for approximately 50 minutes.
  • Meanwhile, chop the apricots (skin included) into about ¼ inch cubes.
  • When the rice is finished cooking, add the apricots, garlic, and parsley.
  • Stir, serve, and enjoy.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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