APRICOT-ALMOND RICE

APRICOT-ALMOND RICE image

Provided by Ellen Bales

Time 50m

Number Of Ingredients 9

2 Tbsp vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed with press
1/4 tsp salt
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

Steps:

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.