Mixed Rice Pilaf With Dried Cherries Apricots And ... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is awesome. Goes great with chicken or pork. Ingredients:
2 tablespoons unsalted butter |
1 cup chopped sweet onion |
2 teaspoons curry powder |
1-1/2 cups brown basmati rice |
1/2 cup wild rice |
1 cinnamon stick |
1 orange zest strip plus extra for garnish |
4-1/2 cups chicken broth |
1/2 cup dried apricots cut into pieces |
1/2 cup dried pitted cherries |
1/2 cup sliced almonds |
Directions:
1. In a large wide saucepan over low heat melt the butter.
2. Add onion and sauté stirring until golden about 5 minutes.
3. Add curry powder and stir to blend.
4. Stir in the brown basmati rice, wild rice, cinnamon stick and orange zest.
5. Cook stirring constantly for 2 minutes.
6. Add broth, apricots and cherries and raise heat to high.
7. Bring to a boil stirring once.
8. Cover then reduce heat to medium low and cook until the broth is absorbed about 55 minutes.
9. Remove from heat and let stand covered for 10 minutes.
10. Meanwhile in a small fry pan over medium heat toast almonds stirring constantly for 3 minutes.
11. Remove from heat.
12. Spoon the pilaf into a warmed serving bowl discarding the cinnamon stick and orange zest.
13. Sprinkle with toasted almonds and additional orange zest then serve immediately.
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