Apricot almond rice pilaf feb 16 2013 this rice pilaf recipe combines crunchy almonds and sweet chewy apricots for an easy dinner side with mediterranean flair. Serves four to six. Reduce heat to low cover and simmer until rice has absorbed the liquid about 20 minutes. Once boiling turn down heat as low as possible and cook for 20 25 minutes with lid on until rice is cooked through. Add garlic stock apricots and dates and then add lid and bring to the boil.
Reduce heat to low cover and simmer until rice has absorbed the liquid about 20 minutes. Bring to the boil. Bring to a boil. Melt the butter in a medium saucepan over medium heat add the garam masala and toast stirring until fragrant about 1. Add the chicken stock and turn down the heat.
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Beef apricot and almond pilaf. Add the rice and continue cooking and stirring until the grains are well coated with the butter. Add the onions and sauté for a few minutes until they just begin to turn golden. Add the rice and apricots and stir to coat the rice in the spices. Toss almonds with oil on a small rimmed baking sheet.
Remove from heat and allow pilaf to stand covered for 10 more minutes. Roast tossing occasionally until golden brown 10 12 minutes. Let cool then chop. Add chopped onion ground saffron and cloves and saut 5 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes.
Add chopped onion ground saffron and cloves and saut 5 minutes. Beef apricot and almond pilaf. Mix in saffron threads rose water apricots and almonds. Reduce heat to low cover and simmer until rice has absorbed the liquid about 20 minutes. Preheat oven to 300.
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