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:

Equipment:

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:

covered percent of daily need