Best Rice With Parsley Almonds And Apricots Recipes

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.

Rice with Parsley, Almonds, and Apricots image

Provided by Mina Stone

Yield 4 servings

Number Of Ingredients 8

1 cup skin-on almonds
1 tablespoon olive oil
Kosher salt
1 cup basmati rice
1 (3x1-inch) strip lemon zest
1/3 cup chopped dried apricots
2 cups chopped parsley
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then chop.
Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18-20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.

Fragrant Apricot Rice image

Provided by Rita1652

Categories White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
4 ounces diced onions (1 medium)
2 cloves garlic, minced
1/8 ounce ginger (size of an American quarter)
1/2 tablespoon coriander seed
1 teaspoon dried basil
1 cup white rice
2 ounces dried apricots, diced
1/3 cup white wine
1 teaspoon lemon, zest of
2 cups hot water or 2 cups broth
1/2 teaspoon salt
pepper
1 -2 tablespoon crushed cashews

Steps:

In a hot heavy bottom pan heat butter and oil
Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
Add zest and water simmering covered over low heat for 20-25 minutes
Fluff with fork and season with salt and pepper
Top with cashews and garnish with fresh basil