Rice Pilaf with Apricots and Almonds
Annie | January 31, 2009
¼ cup onion
¼ tsp. Ground cinnamon
2 tsp. Unsalted butter
¼ cup dry brown rice
¼ cup dry wild rice
¾ cup low-sodium chicken broth
¾ cup water
¼ cup sliced dried apricots
2 Tbsp. Sliced almonds, toasted
2 Tbsp. parsley
salt to taste
Sauté the onion and cinnamon in butter in a large sauté pan over medium heat until soft, 5 minutes.
Add brown and wild rice, cook 2 minutes, stirring frequently.
Stir in broth and water, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all liquid is absorbed, 1 hour.
Stir in apricots, then cover and let stand off heat until fruit has softened, 10 minutes. Stir in almonds, parsley, and salt.
