Almond and Apricot Rice

Almond and Apricot Rice

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  

  1. In a large saucepan over medium heat add oil and onions and cook for about 4 minutes until translucent, stirring occasionally.
  2. 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.
  3. 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.  
  4. 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.    
  5. 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
 
 
 

Almond and Apricot Rice

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. Fluff the rice with a fork. If making ahead, cool completely and refrigerate in an airtight container up to 2 days.

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

Recipe Notes

Nutrition per serving: about 275 calories Protein: 6 g Carbs: 49 g Fat: 3.5 g Fiber: 2 g Cholesterol: 0 Sodium: 440 mg

 
 
 
This easy and delicious almond and apricot rice is a perfect side dish for a summer potluck. Everyone is going to love it!

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