Apricot Almond Rice Pilaf

By BearForce

Ingredients

• 2 Tbsp. vegetable oil
• 1 medium onion, finely chopped
• 1 clove of garlic, crushed with press
• 2 cups long grain white rice
• 3 cups chicken broth
• 1/2 cup dried apricots, chopped
• 1/3 cup sliced almonds, toasted
• 1/4 fresh flat leave parsley leaves, finely chopped

Preparation

Step 1

1. In a sauce pot, heat oil on medium. Add onion; cook 4 minutes stirring occasionally. Add garlic and 1/4 tsp. salt; cook 2 to 4 minutes until garlic is golden.

2. Add rice to pot; cook 2 minutes stirring constantly. Add broth and apricots. Heat to boiling on high. Reduce heat to maintain simmer. Cover and simmer for 20 minutes or until broth is absorbed. Remove from heat. Let stand, covered, for 5 minutes.

3. Fluff rice with fork. If making ahead, cool completely and refrigerate in an airtight container. Microwave on high for 7 minutes to reheat.

4. To serve, gently fold in almonds and parsley.