One-Pan Apricot Rice Pilafjenivy | Delicious Living
- Serves: 6 people
It doesn't take much of this One-Pan Apricot Rice Pilaf to be a generous, belly-filling serving. Many ingredients such as slivered almonds and dried apricots can be stored and used time and again.
- In a large skillet over medium heat, warm 1 tablespoon olive oil. Add asparagus and sauté for about 5 minutes, stirring constantly. Remove from skillet; set aside.
- Warm remaining oil in same skillet. Add onions and stir to coat. Sauté for about 5 minutes or until onions just start to turn translucent. Add rice, cumin, cinnamon and salt; stir. Add broth and water and bring to a simmer. Simmer, lowering heat as needed, for 25–30 minutes or until rice is tender and liquid is absorbed.
- Stir in apricots and cover skillet with a lid. Let stand for 5–10 minutes. Remove cover and stir. Divide rice-apricot mixture among bowls, and top servings with mounds of asparagus, almonds and goat cheese; sprinkle with parsley and sesame seeds.
PER SERVING (1½ cups): 256 cal, 16g fat (10g mono, 2g poly, 4g sat), 8mg chol, 326mg sodium, 76g carb (6g fiber, 55g sugars), 10g protein