Savory Rice Pilaf With Lavender & Apricots |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe from the herb gardeners at Festival Hill in Round Top, Texas. It is the most beautiful pilaf and has a lovely taste. Just don't tell finicky eaters what's in it. Ingredients:
3 tablespoons butter |
1/2 cup chopped onion |
1 cup thin sliced celery |
1 garlic clove, peeled &, mashed |
1 cup rice |
2 1/2 cups chicken broth |
1 tablespoon candied ginger |
2 tablespoons dried lavender blossoms (4 tbsp fresh) |
1 teaspoon salt |
1/4 cup currants |
1/2 cup snipped dried apricot |
2 tablespoons lemon juice |
1/2 cup toasted almonds or 1/2 cup chopped pistachios |
2 tablespoons chopped fresh parsley |
2 1/2 tablespoons chopped fresh spearmint |
Directions:
1. Melt butter in medium saucepan; gradually add onion and celery; cook until wilted. Add garlic and rice; stir until thoroughly coated with butter.
2. Add broth, ginger, lavender and salt.
3. Bring to boil; reduce heat to low.
4. Cover and cook without stirring until liquid is absorbed.
5. When rice is tender, stir in currants, apricots, and lemon juice.
6. Remove from heat and let stand covered to soften fruits.
7. Add nuts and herbs and mix well.
8. Serve immediately.
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