Delicious Living
One-Pan Apricot Rice Pilaf
  • 3 tablespoons olive oil, divided
  • 1 bunch asparagus (trimmed and sliced on the angle into 2-inch pieces)
  • 2 medium yellow onions (peeled and finely diced)
  • 1½ cups dry long-grain brown rice and wild rice blend
  • 2 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 (14.5-ounce) can reduced-sodium vegetable or chicken broth
  • 1 cup water
  • ½ cup dried apricots (snipped)
  • ½ cup minced fresh parsley
  • ½ cup slivered almonds (toasted)
  • 4 ounces crumbled goat cheese
  • Toasted white or black sesame seeds

One-Pan Apricot Rice Pilaf

Amy Palanjian | 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. 

  1. 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.
  2. 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.
  3. 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

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












Sponsored Introduction Continue on to (or wait seconds) ×