Almond and Apricot Rice

Name: Almond and Apricot Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil (I use grapeseed); 1 cup diced onion (about 1 medium onion); 1 tablespoon minced garlic (about 1 large clove); 2 cups long grain rice; 3 cups vegetable broth; 1/2 cup dried apricots (chopped); 1/3 cup slivered almonds (toasted); 1/4 cup fresh flat-leaf parsley (chopped); sea salt and freshly ground pepper to taste

This almond and apricot rice recipe was adapted from the magazine Good Housekeeping. Unfortunately, I did not know what year, I just had the page. I “veganized” it by substituting the chicken broth to vegetable broth. It is delicious and I am very happy I saved that magazine page! It takes 30 minutes to make and it makes 8 servings (about 7 cups).

Almond and Apricot Rice

Ingredients

2 tablespoons vegetable oil (I use grapeseed)
1 cup diced onion (about 1 medium onion)
1 tablespoon minced garlic (about 1 large clove)
2 cups long grain rice
3 cups vegetable broth
1/2 cup dried apricots, chopped
1/3 cup slivered almonds, toasted
1/4 cup fresh flat-leaf parsley, chopped
sea salt and freshly ground pepper to taste

Instructions

In a large saucepan over medium heat add oil and onions and cook for about 4 minutes until translucent, stirring occasionally.
Add a pinch of salt, and cook for a couple of minutes, stirring. Stir in the rice to the pot, cook for a couple of minutes, stirring. Add broth and apricots.
Heat to boiling on high heat. Reduce heat to maintain a simmer. Cover and simmer for 20 minutes or until broth is absorbed. Remove from eating, let stand, covered for 5 minutes.
Fluff the rice with a fork. If making ahead, cool completely and refrigerate in an airtight container up to 2 days. To serve, gently fold in the almonds and parsley.
Nutrition per serving: about 275 calories Protein: 6 g Carbs: 49 g Fat: 3.5 g Fiber: 2 g Cholesterol: 0 Sodium: 440 mg

Almond and Apricot Rice

Course Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tablespoons vegetable oil I use grapeseed
1 cup diced onion about 1 medium onion
1 tablespoon minced garlic about 1 large clove
2 cups long grain rice
3 cups vegetable broth
1/2 cup dried apricots chopped
1/3 cup slivered almonds toasted
1/4 cup fresh flat-leaf parsley chopped
sea salt and freshly ground pepper to taste

Instructions

In a large saucepan over medium heat add oil and onions and cook for about 4 minutes until translucent, stirring occasionally. Add a pinch of salt, and cook for a couple of minutes, stirring.
Add the rice to the pot, cook for a couple of minutes, stirring. Add broth and apricots. Heat to boiling on high heat. Reduce heat to maintain a simmer. Cover and simmer for 20 minutes or until broth is absorbed. Remove from eating, let stand, covered for 5 minutes.
Fluff the rice with a fork. If making ahead, cool completely and refrigerate in an airtight container up to 2 days.
To serve, gently fold in the almonds and parsley.