Steaming the apricots over the rice while it rests softens them just enough.
Ingredients
4 servings
Preparation
Step 1
Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then chop.
Step 2
Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18–20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.
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Reviews (1)
Back to TopI made this as a side for a semi-saucey grilled chicken. I thought the flavors would pack a little more punch. It came out fairly dry. I added another 1/4 cup of water and cooked for 6 more minutes and it was much better. It's critical to get perfectly roasted and crisp almonds. I love parsley but only used 1/2 cup. 2 cups seemed an overwhelming amount. Perhaps next time, I will try it with a cup of parsley and keep increasing that amount until I'm proven wrong.
avonrose
Cincinnati, OH
4/30/2020
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