1 cup uncooked wild rice
1 1/2 teaspoons salt, divided
3 tablespoons butter, divided
1/3 cup chopped onion
1 1/2 cups sliced, fresh chanterelles
2 tablespoons chopped dried apricots

Wash the rice, then cover with water; soak for 30 minutes. Drain off water and rinse in cold water.

In a medium saucepan, combine 1 teaspoon of the salt and 1 tablespoon of the butter with 3 cups water; bring to a boil. Add rice, then cover and cook until grains are just tender, for about 30 minutes. Pour off excess water. Keep warm.

When rice is about half-cooked, saute the onions in 1 tablespoon butter, until just transparent. Add the chanterelles and apricots and continue to saute for another 2 minutes. Add remaining salt and butter and stir-fry for 1 minute. Stir in rice and blend until rice is warmed and well-mixed with mushrooms and apricots. Makes 4 servings.

— Recipe from "Joe's Book of Mushroom Cookery," by Jack Czarnecki.