Apricot-Almond Rice Pilaf
Feb 16, 2013
This rice pilaf recipe combines crunchy almonds and sweet, chewy apricots for an easy dinner side with Mediterranean flair.
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Prep Time: 0 hours 15
Total Time: 0 hours 35
2 tbsp. vegetable oil
long-grain white rice
1/2 c. chopped dried apricots
1/4 c. finely chopped fresh flat-leaf parsley leaves
- In 5-quart saucepot, heat oil on medium. Add onion; cook 4 minutes, stirring occasionally. Add garlic and 1/4 teaspoon salt; cook 2 to 4 minutes or until garlic is golden, stirring frequently.
- Add rice to pot; cook 2 minutes, stirring constantly. Add broth and apricots. Heat to boiling on high. Reduce heat to maintain simmer. Cover and simmer 20 minutes or until broth is absorbed. Remove from heat; let stand, covered, 5 minutes.
- Fluff rice with fork. If making ahead, cool completely and refrigerate in airtight container up to 2 days; microwave on high 7 minutes to reheat.
- To serve, gently fold in almonds and parsley.
Video: ~ long grain & wild rice with apricots & almonds: a Thanksgiving dish ~
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Date: 06.12.2018, 15:09 / Views: 53331