Combine chicken broth, 1 3/4 cups water, and 3/4 tsp 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 tbsp water, and 1/4 tsp 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.
Originally Submitted
11/22/2010
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