Wild Rice with Apricots and Almonds

1 cup wild rice, rinsed
¼ tsp. salt
1 celery stalk, diagonally sliced
2 scallions, thinly sliced on diagonal
4 dried apricots, chopped finely
2 tbsp. toasted slivered almonds

Heat the rice and water in a medium saucepan. Cover, bring to boil, reduce to a low simmer and cook until tender, about 1 hour. Add salt 10 minutes before rice is done. Add a bit of additional boiling water as necessary if cooking water has been absorbed.

Remove from heat. Stir in celery, scallions and apricots. Garnish with almonds and serve. Serves 3.