Wild Rice Pilaf

A recipe from "Jenny Craig's No Diet Required" cookbook.

• Ready In: 40 mins
• Serves: 6
• Yields: 1 cup

Ingredients

• 1 1⁄2 cups frozen whole kernel corn, thawed
• 2  teaspoons  vegetable oil
• 3  shallots, thinly sliced
•  vegetable oil cooking spray
• 1 (6 ounce) package  long grain and wild rice blend
• 1⁄2 cup  dried apricot, cut into thin strips
• 2  tablespoons fresh parsley, chopped
• 1 (15 ounce) can garbanzo beans, drained (no salt added)
• 2  tablespoons  balsamic vinegar
• 2  tablespoons  unsweetened orange juice
• 1⁄8 teaspoon pepper

Directions

1. Combine first 3 ingredients in a 2-quart casserole coated with cooking spray, tossing gently. Bake uncovered at 375 for 30-35 minutes or until veggies are tender, stirring occasionally.
2. Meanwhile, cook rice according to the package directions omitting fat and half of contents of seasoning package.
3. Add rice, apricot, parsley and beans to corn mixture, stir well. Combine vinegar, orange juice and pepper. Drizzle vinegar mixture over ice mixture, toss gently. Serve immediately.