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Basmati Rice Pilaf with Apricots

 

.
19

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

35

min

Trans-fat Free
 

Ingredients

¼ cup apricots, dried
chopped
*
2 strips lemon zest
wide
*
2 cups water
cold
3 tablespoons butter, unsalted
1 teaspoon garam masala
*
1 medium onions
diced
1 ¼ teaspoons kosher salt
1 cup basmati rice
lightly rinsed and drained
1 x black pepper
freshly ground to taste
*
1 each bay leaves
*
cup mint leaves
fresh
*
¼ cup pistachio nuts
or cashews, toasted

Directions

Put the apricots and lemon zest in the 2 cups of cold water.

Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute.

Add the onion and ¼ teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.

Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes.

Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer.

Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan.

Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork.

Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 18161% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 745mg 31%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 4%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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