Categories: Vegetables- Rice

Ingredients

• 2 Tbsp. vegetable oil
• 1 med. onion, finely chopped
• 1 clove garlic, crushed with press
• 2 cups long-grain white rice
• 3 cups chicken broth
• 1/2 cup dried apricots, chopped
• 1/3 cup sliced almonds, toasted
• 1/4 cup fresh flat-leaf parsley leaves, finely chopped

Directions

1. In 5-quart saucepot, heat oil on medium. Add onion, cook 4 minutes, stirring occasionally. Add garlic and 1/4 tsp. salt; cook 2 to 4 minutes or until garlic is golden, stirring frequently.

2. Add rice to pot; cook 2 minutes, stirring contantly. Add broth and apricots. Heat to boiling on high. Reduce heat to maintain on high. Reduce heat to maintain simmer. Cover and simmer 20 minutes or until broth is absorbed. Remove from heat; let stand, covered, 5 minutes.

3. Fluff rice with fork. If making ahead, cool completely and refrigerate in airtight container up to 2 days; microwave on high 7 miutes to reheat.

4. To serve, gently fold in almonds and parsley.

5. makes about 7 cups

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