apricot-almond rice

Name: APRICOT-ALMOND RICE
Prep time: 15 min
Cook time: 35 min
Yield: 8
Ingredients: 2 tablespoon(s) vegetable oil; 1 medium onion, finely chopped; 1 clove(s) garlic, crushed with press; 1/4 teaspoon(s) salt; 2 cup(s) long-grain white rice; 3 cup(s) chicken broth; 1/2 cup(s) dried apricots, chopped; 1/3 cup(s) sliced almonds, toasted; 1/4 cup(s) parsley leaves, finely chopped

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Ellen Gwaltney Bales

Indianapolis, IN

Updated on Mar 11, 2013

A tasty dish from Good Housekeeping magazine, this recipe is a quick and easy choice as a side dish for dinner or a lunch for company.

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prep time 15 Min

cook time 35 Min

method ---

yield 8 serving(s)

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed with press
1/4 teaspoon salt
2 cups long-grain white rice
3 cups chicken broth
1/2 cup dried apricots, chopped
1/3 cup sliced almonds, toasted
1/4 cup parsley leaves, finely chopped

How To Make apricot-almond rice

Step 1

In a large saucepan, heat oil on medium heat. Add onion and cook for about 4 minutes, stirring occasionally. Add garlic and salt; cook 2 to 4 minutes, or until garlic is golden, stirring frequently.

Step 2

Add rice to the pot; cook 2 minutes, stirring constantly. Add broth and apricots. Heat to boiling on high. Reduce heat to maintain simmer.
Step 3

Cover and simmer 20 minutes or until broth is absorbed. Remove from heat and let stand, covered, 5 minutes.
Step 4

Fluff rice with a fork. If making ahead, cool completely and refrigerate in an airtight container up to 2 days. Microwave on high for 7 minutes to reheat.
Step 5

To serve immediately, gently fold in almonds and parsley.
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