|
FRAGRANT APRICOT RICE
1 tablespoon olive oil
1 tablespoon butter
4 ounces diced onions (1 medium)
2 cloves garlic, minced
1/8 ounce ginger (size of an American quarter)
1/2 tablespoon coriander seeds
1 teaspoon dried basil
1 cup white rice
2 ounces dried apricots, diced
1/3 cup white wine
1 teaspoon lemons, zest of
2 cups hot water or broth
1/2 teaspoon salt
pepper
1 to 2 tablespoon crushed cashews
In a hot heavy bottom pan heat butter and oil
Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
Add zest and water simmering covered over low heat for 20-25 minutes
Fluff with fork and season with salt and pepper
Top with cashews and garnish with fresh basil.
Servings: 4
|