Recipe: Apricot Rice Pilaf (using brown rice and toasted pecans)

APRICOT RICE PILAF

4 teaspoons margarine, divided use
1/2 cup chopped pecans
3/4 cup chopped onion
2 cups water
1 cup uncooked brown rice
1/2 cup chopped dried apricots
1/4 cup firmly packed brown sugar
3 tablespoons chopped fresh parsley
3/4 teaspoon salt
2 teaspoons lemon juice

In medium saucepan, melt 2 teaspoons margarine. Add pecans. Cook and stir constantly over low heat 2-3 minutes or until pecans are lightly toasted; remove from saucepan.

Melt remaining 2 teaspoons margarine in saucepan. Add onion. Cook and stir over low heat 3-5 minutes or until onion is browned.

Stir in water and rice. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 40 minutes.

Stir in apricots and brown sugar; cover and let stand 5 minutes.

Stir in pecans, parsley, salt and lemon juice.

Serves 6
Source: Riceland Rice - Rice Sensations cookbook