Apricot Almond Rice
Submitted by jen3784
Savory rice pilaf with toasted almonds, diced dried apricots, and a hint of ginger for a side dish that pairs beautifully with roasted meats.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minRice gets the pilaf treatment with butter-toasted grains, then simmers with chicken stock and sweet apricot pieces.
Ground ginger adds subtle warmth without overwhelming the delicate fruit flavor.
Toasted almond slices scattered on top provide crunch against the fluffy rice beneath.
Chef Tips
- Toast rice in butter until golden for nutty flavor depth
- Dice apricots small so they soften and sweeten the rice
- Fluff rice with a fork after cooking to keep grains separate
- This pairs especially well with roasted chicken or pork
Ingredients
Directions
In large skillet, melt butter; cook rice, onion and celery over medium heat, stirring, for about 6 minutes or until rice is golden and onion is softened.
Stir in stock, apricots and ginger; bring to boil.
Cover and reduce heat to medium-low; simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed.
Season with salt to taste.
Sprinkle almonds over top.
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