Real Recipes From Real Home Cooks ®

apricot-almond rice

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For apricot-almond rice

  • 2 Tbsp
    vegetable oil
  • 1 md
    onion, finely chopped
  • 1 clove
    garlic, crushed with press
  • 1/4 tsp
  • 2 c
    long-grain white rice
  • 3 c
    chicken broth
  • 1/2 c
    dried apricots, chopped
  • 1/3 c
    sliced almonds, toasted
  • 1/4 c
    parsley leaves, finely chopped

How To Make apricot-almond rice

  • 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.
  • 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.
  • 3
    Cover and simmer 20 minutes or until broth is absorbed. Remove from heat and let stand, covered, 5 minutes.
  • 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.
  • 5
    To serve immediately, gently fold in almonds and parsley.