Rice Pilaf with Pistachios, Almonds, Dried Apricots and Sultanas or Raisins



Brown Rice Pilaf with Apricots and Almonds

Feb 26, 2019
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Jonathan Kantor
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
Ingredients
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
Directions
  1. 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.
  2. 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.
  3. Once rice is cooked, remove from heat. Let stand covered 5 minutes. Uncover and toss with onion mixture, parsley, and almonds. Serve.





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Date: 11.12.2018, 09:11 / Views: 75155