Rice Pilaf with Apricots, Almonds, and Cashews
Rice pilaf garnished with nuts and fruit is a favorite Jewish special occasion dish. This lively, colorful rice pilaf dish accompanies chicken, turkey, and beef equally well. You can also make this dish into a stuffing for chicken or turkey.
Preparation time: 10 minutes
Cooking time: 30 minutes, plus 10 minutes waiting time
Yield: 6 servings
Keeping kosher: Pareve
2 tablespoons vegetable oil
1 medium onion
1 1/2 cups long-grain rice
3 cups vegetable stock or water
Salt and freshly ground pepper to taste
1/3 cup dried apricots
3 tablespoons slivered almonds, lightly toasted
3 tablespoons cashews, lightly toasted
Mince the onion.
Heat oil in a large saucepan.
Add onion and cook over low heat, stirring occasionally, about 7 minutes, or until soft but not brown.
Add rice and sauté until its color changes to milky white, about 2 minutes.
Add stock, salt, and pepper.
Bring to a boil.
Stir once with a fork.
Dice the apricots.
Add apricots to saucepan and cover.
Cook over low heat, without stirring, until rice is tender and liquid is absorbed, about 18 minutes.
Remove from heat and let stand, covered, for 10 minutes.
Taste and adjust seasoning.
Fluff it with a fork just before serving.
Serve hot, garnished with the toasted almonds and cashews.