Categories: Rice, Side Dish, Stuffing Dressing

Ingredients

• 2 1/2 cups basmati rice
• 4 tablespoons unsalted butter
• 2 medium onions, halved and sliced 1/2-inch thick
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cloves
• 1 cup roasted unsalted cashews, coarsely chopped
• 1 cup chopped dried apricot
• 1/3 cup chopped fresh cilantro or 1/3 cup parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup turkey broth or chicken broth (optional)

Directions

1. Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.

2. Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.

3. In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.

4. Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.

5. Scrape the vegetables into the bowl of rice and mix.

6. Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.

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