Apricot and Almond Rice

Apricot and Almond Rice
James Wojcik
Serves 6
preparation
5
minutes
cooking
25
minutes

Ingredients

1
cup
long-grain white rice
kosher salt
1/2
cup
sliced dried apricots
2
teaspoons
grated lemon zest
1/2
cup
toasted sliced almonds

Directions

  1. In a medium saucepan, combine 1 ½ cups water, the rice, and ½ teaspoon salt and bring to a boil. Stir once, reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 18 minutes.
  2. Sprinkle the rice with the apricots and lemon zest. Remove from heat, cover, and let stand for 5 minutes. Fold in the almonds before serving.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories 160
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 242 mg
  • Protein 4 g
  • Carbohydrate 24 g
  • Sugar 9 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 44 mg
What does this mean? See Nutrition 101.