Apricot Almond Rice Recipes

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

Steps:

• Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
• Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

APRICOT ALMOND PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

APRICOT-ALMOND RICE

Steps:

• 1. In a large saucepan, heat oil on medium heat. Add onion and cook for about 4 minutes, stirring occasionally. Add garlic and salt; cook 2 to 4 minutes, or until garlic is golden, stirring frequently.
• 2. Add rice to the pot; cook 2 minutes, stirring constantly. Add broth and apricots. Heat to boiling on high. Reduce heat to maintain simmer.
• 3. Cover and simmer 20 minutes or until broth is absorbed. Remove from heat and let stand, covered, 5 minutes.
• 4. Fluff rice with a fork. If making ahead, cool completely and refrigerate in an airtight container up to 2 days. Microwave on high for 7 minutes to reheat.
• 5. To serve immediately, gently fold in almonds and parsley.

BASMATI RICE PILAF WITH APRICOTS

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.

RICE WITH PARSLEY, ALMONDS, AND APRICOTS

Steps:

• Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then chop.
• Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18-20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.