California Brown Rice with Almonds and Apricots Recipe

From Dorothy McNett's Recipe Book.

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California Brown Rice with Almonds and Apricots

From Dorothy McNett's recipes at A nice combination of flavors and textures.

1 cup California brown rice
1 1/2 cups water or broth, as desired
1/2 teaspoon Monterey Bay salt
freshly ground pepper
1 medium onion, chopped
1/2 - 1 bell pepper, chopped
2 tablespoons California extra virgin olive oil
1/2 cup California raw almonds, chopped
1/3 - 1/2 cup San Benito County dried apricots, chopped

Wash and drain the rice. Combine rice, water or broth, salt and pepper in a glass or ceramic batter bowl. Cover with a glass or ceramic lid. Cook in microwave 5 minutes on high, and then on half power (power level 5) for 20 - 25 minutes or until rice is tender and liquids have been absorbed. Allow to stand about 10 minutes. (OR, cook in heavy bottomed saucepan on the burner, bringing to a boil, reduce to simmer, and cook about 35 minutes until rice is tender, stirring occasionally. Allow to stand about 10 minutes.) In meantime, saute the chopped onion and bell pepper in the olive oil until softened and turning brown. Add to the cooked rice along with the chopped almonds and apricots. Serve hot as a great side dish to meats, etc. Or, allow to cool and serve as a salad with lots of fresh greens.

Recipe created 2014-02-04.

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