| 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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