Posted by Sandy in Texas on April 12, 1998 at 04:46:57:
Apricot Pecan Rice Pilaf
1 (14 oz.) Can Chicken Broth
1 1/2 Tbsp. Olive Oil Or Butter/Margarine
1/2 Large Onion, Chopped
1 Cup Long Grain Rice
1/4 Cup Toasted Pecans, Chopped
1/4 Cup Dried Apricots, Chopped
Bring broth to simmer in small saucepan, reduce heat to low and keep warm.
Meanwhile, heat oil in another heavy small saucepan over medium heat.
Add onion and saute until translucent about six minutes. Add rice and stir one minute. Add broth and bring to a boil. Reduce hear to low.
Cover and cook until broth is absorbed and rice is tender,
about 20 minutes.
Stir in apricots and pecans. Season with salt and pepper to taste. Serve with roasted chicken, turkey or pork.