Cook wild rice with water and 1/4 tsp. salt in a medium saucepan, covered, for 60 minutes or until grains split open. Drain any excess water and allow rice to cool. Melt margarine or butter in a small skillet; add shallots and garlic and saute 2 minutes. In a medium bowl, combine sauteed vegetables with rice, apricots, parsley, pepper and remaining 1/4 tsp. salt.
Preheat oven to 350 degrees. Transfer wild rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.