Ellen Bales


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 vote

15 Min
35 Min


  • 2 Tbsp
    vegetable oil
  • 1 medium
    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



  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.

Printable Recipe Card


Course/Dish: Rice Sides Fruit Sides
Dietary Needs: Vegetarian
Hashtags: #filling #tasty

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