Rice Pilaf with Pistachios, Almonds, Dried Apricots and Sultanas or Raisins
Brown Rice Pilaf with Apricots and Almonds
Feb 26, 2019
Make your stuffing with wholegrain pilaf instead of bread and you'll trim 61 calories and seven grams of fat. Not only will these slow-to-digest grains help keep you full, but they've also been shown to blast ab fat.
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Yields: 1 serving
Total Time: 0 hours 55
1 3/4 c. reduced-sodium chicken broth
1 3/4 c. medium-grain brown rice
1 tbsp. olive oil
finely chopped vidalia onion
1/4 c. chopped dried apricots
2 tsp. lemon zest
2 tbsp. chopped fresh parsley
1/4 c. slivered almonds
- Combine chicken broth, 1 3/4 cups water, and 3/4 teaspoon salt in saucepan. Bring to a boil. Add rice. Reduce the heat to low, cover, and cook for 40 minutes.
- Ten minutes before rice is finished, heat olive oil in a saute pan over medium-low heat. Add onion and saute until just soft, about 5 minutes. Add apricots, lemon zest, 2 tablespoons water, and 1/4 teaspoon ground black pepper. Stir well and remove from heat.
- Once rice is cooked, remove from heat. Let stand covered 5 minutes. Uncover and toss with onion mixture, parsley, and almonds. Serve.
Video: ~ long grain & wild rice with apricots & almonds: a Thanksgiving dish ~
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Date: 11.12.2018, 09:11 / Views: 75155