Apricot Almond Rice Pilaf

By BearForce

Ingredients

• 2 tablespoon(s) vegetable oil
• 1 medium onion, finely chopped
• 1 clove(s) garlic, crushed with press
• 2 cup(s) long-grain white rice
• 3 cup(s) chicken broth
• 1/2 cup(s) chopped dried apricots
• 1/3 cup(s) sliced almonds, toasted
• 1/4 cup(s) finely chopped fresh flat-leaf parsley leaves

Preparation

Step 1

In 5-quart saucepot, heat oil on medium. Add onion; cook 4 minutes, stirring occasionally. Add garlic and 1/4 teaspoon salt; cook 2 to 4 minutes or until garlic is golden, stirring frequently.
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 20 minutes or until broth is absorbed. Remove from heat; let stand, covered, 5 minutes.
Fluff rice with fork. If making ahead, cool completely and refrigerate in airtight container up to 2 days; microwave on high 7 minutes to reheat.
To serve, gently fold in almonds and parsley


Read more: Apricot Almond Rice Pilaf Recipe - Good Housekeeping