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.
One-Pan Apricot Rice Pilaf
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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
Instructions
- 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.
Recipe Notes
Nutrition Facts
One-Pan Apricot Rice Pilaf
Amount Per Serving
Calories 112256
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 4g
20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 8mg
3%
Sodium 326mg
14%
Total Carbohydrates 76g
25%
Dietary Fiber 6g
24%
Sugars 55g
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
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
