Eurydice (eurydice72) wrote,
Eurydice
eurydice72

Jasmine rice pilaf with apricots

So for Christmas, I got a Food Network day-by-day calendar from Craig. Each day is a new recipe or tip, so I figured one of my resolutions this year was to do as much from the calendar that it looked like we'd eat (meaning the soup with tofu that's up for this weekend will not get done because it would be a waste in this house since nobody will eat tofu if they don't have to, lol). Last night's recipe was a turkey sausage with spinach and a red pepper sauce, and while it was good, it certainly wasn't earth-shattering.

Tonight's was MILES better. This is a keeper and going on permanent rotation in this house. So now I'm sharing the recipe with you. :)

JASMINE RICE PILAF WITH APRICOTS


INGREDIENTS
1/4 cup chopped dried apricots
2 wide strips lemon zest
3 tbsp butter
1 tsp garam masala
1 medium onion, diced
1 cup uncooked jasmine rice, lightly rinsed and drained
1 bay leaf
Salt and pepper

DIRECTIONS
1. Place apricots and lemon zest in 2 cups cold water. Let soak while preparing other ingredients.
2. Melt butter in large pan over medium heat. Add garam masala and toast until fragrant, stirring constantly, about 1 minute.
3. Add onion and 1/4 tsp salt, and cook until onion is tender and translucent, stirring occasionally, about 6 minutes.
4. Stir in rice and bay leaf. Cook, stirring occasionally, until rice begins to brown, about 4 minutes.
5. Stir in apricots and lemon zest, along with the soaking water. Add 1/2 tsp salt and 1/4 tsp pepper (or to taste). Bring to a simmer.
6. Reduce heat to low, cover, and cook for 10 minutes. Then, turn off heat and let sit for additional 5 minutes undisturbed.
7. Remove bay leaf, fluff rice, and serve.

NOTES: Serves 4. The original recipe suggests topping with mint and toasted pistachios, but I didn't do that and didn't miss it at all. It would also be fantastic with grilled chicken mixed in to serve as a main course.
Tags: cooking, recipes
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