Apricot rice pilaf
This old-world dish gets new life with fresh fruit and savory spices.
Growing up, pilaf was a staple in my household. It's to be expected as my mom is Armenian. Her dish was a classic and the best pilaf you will ever have. Coming into my own as a chef, I have played with her classic recipe many times. This is one of my favorite spins.
- 2 tablespoons oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 2 cups wild rice, rinsed
- 3 cups vegetable broth
- 1/2 cup chopped apricots
- 1/4 cup crushed almonds
- 2 tablespoons pomegranate seeds
- 1/4 teaspoon salt
- Chopped parsley
In a medium saucepan, heat the oil over medium. Add in the onion and cook until translucent, about 3 minutes.
Add in the garlic and salt, cooking until fragrant, about 2 minutes.
Add the rice and cook for a minute.
Add broth, apricots and bring to a boil. Reduce to a simmer and cover, cooking for about 20 minutes, until broth is absorbed.
Remove from heat and let stand covered for 5 minutes.
Fluff up rice with a fork, folding in almonds.
Serve topped with parsley and pomegranate seeds.
Related Topics: Mediterranean