Apricot and Almond Rice

apricot-almond-spoon
Photo by James Wojcik
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 160 calories
    • 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

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.

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.

Ingredients

  1. Check 1 cup long-grain white rice
  2. Check kosher salt
  3. Check 1/2 cup sliced dried apricots
  4. Check 2 teaspoons grated lemon zest
  5. Check 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.