Dried apricot pine nut pilaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Converted rice |
| ½ | teaspoon | Salt |
| 1 | cup | Water |
| 1 | cup | Chicken broth |
| ⅓ | cup | Dried apricots; chopped fine |
| 2 | tablespoons | Pine nuts; toasted |
| 1 | tablespoon | Minced fresh parsley leaves |
Directions
In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry.
Serves 4.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.