RICE PILAF WITH ALMONDS & APRICOTS

By HeatherS

You may stir in a spoonful or so of any of your favourite herbs. Tarragon, thyme and rosemary are all excellent choices. You may use brown rice as well; just add another 1/2 cup (125 mL) of water and increase the simmering time to 45 minutes. For an extra special touch, try adding a pinch of saffron with the rice.

Ingredients

• 2 tablespoons (30 ml) of butter
• 1 or 2 onions, chopped
• 1 cup (250 ml) of any white rice (except instant)
• 1 bay leaf
• 1/2 cup (125 ml) of slivered almonds
• 1/2 cup (125 ml) of sliced dried apricots
• 2 cups (500 mL) of water or chicken broth
• a sprinkle or two of sea salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

Melt the butter in a saucepan over medium heat. Add the onions and saute for a few minutes until they just begin to turn golden.

Add the rice and continue cooking and stirring until the grains are well coated with the butter.

Add the bay leaf, almonds and apricots. Pour in the water or broth and bring to a boil. Season with salt and pepper. Stir briefly, cover and cook over a low heat until the rice is tender and has absorbed all the liquid, about 15 minutes.

Turn off the heat, and without removing the lid let the rice rest for 5 minutes or so before serving.