Delicious Living
One-Pan Apricot Rice Pilaf
Ingredients
  • 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. 

Directions
  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

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