Sunday, January 9, 2011

Apricot-Rice Bake



Today, January 9th, is National Apricot Day in the U.S. If you'd like to stay in keeping with the celebration, try this recipe. You won't be disappointed.

Vegetable Cooking Spray
2 t. margarine
1 c. uncooked long-grain rice
1/2 c. chopped onion
1/4 c. diced, dried apricots
1/4 c. diced dried pitted prunes
2 c. water
2 t. chicken-flavored bouillon granules
1/4 t. ground thyme
2 T. sliced blanched almonds, toasted

Coat a large nonstick skillet with cooking spray, add margarine. Place over medium high heat until hot; add rice and onion. Saute until rice is browned and onion is tender.
Spoon rice mixture into a 1 1/2 qt. casserole that has been coated with cooking spray. Add apricots and prunes, stirring well. Combine water, bouillon granules, and thyme in a large nonstick skillet; bring mixture to a boil. Pour over rice mixture. Cover and bake at 350 degrees for 20 minutes or until rice is tender and liquids absorbed. Sprinkle with almonds.
YIELD: 8 servings


If you like this blog, please look for my other blogs:Thyme for Herbs and Bits, Tales, and Yarns

2 comments:

Carla said...

I came thinking this was a dessert, but I can see it is quite hardy! National Apricot day? Who knew:)

hip-chick said...

I have a recipe for rolled stuffed venison roast that has apricot in the stuffing. I'm thinking this would go very well with that.