- 12 dried apricot halves
- 1 tbsp (15 ml) margarine
- 1 medium onion, chopped
- 1 cup (250 ml) jasmine or white rice
- 1/4 tsp (1 ml) ground cardamom
- Salt to taste
- 1/4 tsp (1 ml) pepper
- 2 1/2 cups (625 ml) chicken or vegetable broth
- 1/2 cup (125 ml) golden raisins
- 1/3 cup (75 ml) slivered almonds, toasted
Method:
1. Snip apricots into small slivers with kitchen shears
2. Melt margarine in large pot over medium heat. Sauté onion, rice, cardamom, salt
and pepper until rice is toasted, 8 minutes.
3. Stir in broth, raisins, almonds and apricots and bring to boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork and serve.
Serves 4
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