2 (14 1/2-ounce) cans beef broth 1 cup diced onion 1 cup diced celery 1 1/4 cups wild rice 2 tablespoons lemon juice 2 tablespoons olive oil 1 1/2 cups diced peeled and seeded cucumber 1/3 cup chopped parsley 1/3 cup chopped fresh mint 1/2 teaspoon poultry seasoning 1/8 teaspoon dried red pepper flakes Freshly ground pepper 2/3 cup small diced dried apricots (or tomatoes)

Step 1 Place the broth, onion, celery and 1 cup of water in a heavy saucepan. Bring to a boil.

Step 2 Meanwhile, submerge the rice in water for a few minutes, then drain in a colander. Rinse under running water; drain. Add the rice to the saucepan, reduce the heat and simmer, uncovered, until the rice is just tender but still chewy. Do not overcook. Check the texture often after 30 minutes; the rice will take about 45 minutes. Add more water if the mixture is dry. Place the rice in a strainer to drain off any liquid; transfer to a medium bowl.

Step 3While the rice is still warm, toss with the lemon juice and oil. Let the mixture cool to room temperature. Add the cucumber, parsley, mint, poultry seasoning, red pepper flakes and pepper. Use a fork to toss. Taste; adjust seasoning. (This can be made several hours ahead and refrigerated.)

Step 4To serve, toss in the apricots. Taste; adjust the seasoning. Serve at room temperature.

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