Yield: 4 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Olive oil |
2 cups | Rice |
2¾ cup | Vegetable stock |
1 teaspoon | Salt |
¼ teaspoon | Black pepper |
½ cup | Dried apricots, diced |
½ cup | Slivered almonds, toasted |
1 teaspoon | Curry powder |
Heat olive oil over medium heat. Add rice & stir until all grains are coated.
Stir in stock, salt and pepper. Bring mixture to a simmer. Add apricots, almonds & curry powder. Stir until incorprated evenly in mixture.
Bake, covered, at 350F 40 t0 50 minutes until all liquid is absorbed.
Recipe by Robb Dabbs