Onions are sautéed with sweet dried apricots and tart lemon zest in this flavorful pilaf that can double as stuffing. Herbal parsley and earthy almonds finish the dish with a crunch in this flavorful pilaf. This recipe comes to us from our friends at Women’s Health.
- 1 3/4 cups low sodium vegetable broth
- 3/4 teaspoon salt
- 1 3/4 cups medium grain brown rice
- 1 tablespoon olive oil
- 1 cup Vidalia onion, finely chopped
- 1/4 cup dried apricots
- 2 teaspoons lemon zest
- 2 tablespoons fresh parsley, chopped
- 1/4 cup almonds, slivered
Bring the vegetable broth, 1 3/4 cups water and the salt to a boil in a saucepan over high heat. Add the brown rice. Reduce heat to low, cover and cook for about 40 minutes, or until the rice is cooked through.
After 30 minutes, place the olive oil into a sauté pan over medium low heat. Add the onion and sauté for about 5 minutes, or until just soft. Add the apricots, lemon zest, 2 tablespoons of water and 1/4 teaspoon black pepper. Stir well and remove from heat.
When the rice is cooked through, remove it from heat. Let the rice stand, covered, for about 5 minutes. Uncover and toss with the onion mixture, parsley and almonds. Divide into 8 servings and enjoy!