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.
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