| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | January 199 | 1 | servings | |
INGREDIENTS
| 1 | md | Onion; chopped |
| 2 | tb | Vegetable oil |
| 1 | c | Converted rice |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 1 | c | Chicken broth |
| 1/3 | c | Dried apricots; chopped fine |
| 2 | tb | Pine nuts; toasted |
| 1 | tb | Minced fresh parsley leaves |
INSTRUCTIONS
In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry. Serves 4. Gourmet January 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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