Mediterranean Spiced Rice With Apricots Recipes

Steps:

• Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
• Game Plan: Toast the nuts while the rice cooks.

Steps:

• In a saucepan, over medium heat, warm the olive oil, add the garlic and cook for 30 seconds.
• Stir in the chicken stock and water; bring to a boil.
• Add the rice; reduce heat, cover and cook for 15 minutes or until rice is almost tender.
• Stir in seasonings, apricots and green onion; cook an additional 5 minutes to blend flavors.

Steps:

• In a saucepan, over medium heat, warm the olive oil, add the garlic and cook for 30 seconds.
• Stir in the chicken stock and water; bring to a boil.
• Add the rice; reduce heat, cover and cook for 15 minutes or until rice is almost tender.
• Stir in seasonings, apricots and green onion; cook an additional 5 minutes to blend flavors.

Steps:

• Heat oil & saute onion & garlic until tender, stir in rice.
• Add boiling water until pan is 3/4 full. Bring to boil, stirring.
• Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
• Return to pan adding lemon rind, parsley & pepper, toss well to combine.