Basmati Rice Pilaf with Apricots

Basmati Rice Pilaf with Apricots could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.58 per serving, you get a side dish that serves 4. One portion of this dish contains approximately 7g of protein, 13g of fat, and a total of 348 calories. 203 people found this recipe to be tasty and satisfying. It is brought to you by Foodnetwork. Head to the store and pick up basmati rice, water, dried apricots, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 65%, this dish is good. Users who liked this recipe also liked Golden Basmati Rice with Apricots, Basmati Rice Pilaf with Peas, and Wild Rice and Basmati Pilaf with Sausage.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup basmati rice, lightly rinsed and drained

1 bay leaf

Freshly ground black pepper

1/4 cup chopped dried apricots

1/3 cup fresh mint leaves

1 teaspoon garam masala (an Indian spice blend)

1 1/4 teaspoons kosher salt

2 wide strips lemon zest

1 medium onion, diced

3 tablespoons unsalted butter

1/4 cup toasted unsalted pistachios or cashews

2 cups cold water

Equipment:

sauce pan

kitchen towels

bowl

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.

3. 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.

4. Game Plan: Toast the nuts while the rice cooks.


Nutrition Information:

Quickview
347k Calories
6g Protein
12g Total Fat
52g Carbs
10% Health Score
Limit These
Calories
347k
17%

Fat
12g
20%

  Saturated Fat
5g
37%

Carbohydrates
52g
18%

  Sugar
9g
10%

Cholesterol
22mg
8%

Sodium
742mg
32%

Get Enough Of These
Protein
6g
13%

Vitamin C
102mg
124%

Vitamin A
3070IU
61%

Manganese
0.79mg
39%

Vitamin B6
0.43mg
22%

Fiber
4g
19%

Copper
0.29mg
14%

Vitamin E
2mg
13%

Folate
52µg
13%

Potassium
451mg
13%

Phosphorus
128mg
13%

Selenium
8µg
12%

Magnesium
39mg
10%

Vitamin B1
0.15mg
10%

Vitamin B3
1mg
9%

Vitamin B5
0.85mg
9%

Iron
1mg
8%

Vitamin B2
0.13mg
8%

Zinc
1mg
7%

Calcium
57mg
6%

Vitamin K
5µg
6%

Vitamin D
0.16µg
1%

covered percent of daily need
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