Apricot Almond Baked Rice

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Spring 2015

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Apricot Almond Baked Rice

Apricot Almond Baked Rice
2 tbsp. Spectrum or Hain Soybean Oil
1½ cups basmati rice (bulk bin #706)
1/2 cup chopped dry roasted almonds (bulk bin #742)
1/4 cup shallots minced
1 (32- oz.) container Imagine Low-Sodium Vegetable Broth
1/2 cup California dried apricots (bulk bin #625) chopped
1/4 cup dried cranberries (bulk bin #608)
1 tsp. each: salt and dried thyme
Chopped fresh thyme (optional garnish)

Prep: 15 minutes Stand: 10 minutes
Cook: about 1 hour Serves: 6 to 8

1. Preheat oven to 400°F and spray a 3-quart baking dish with nonstick cooking spray.
2. Heat oil in a large saucepan; add rice, almonds and shallots. Cook over medium-high heat, stirring frequently, for about 8 minutes or until lightly toasted.
3. Bring broth to a boil in a medium saucepan. Add dried fruit, salt and thyme and let stand for 10 minutes. Stir together rice and broth mixture; pour into prepared dish and cover tightly with foil. Bake for 45 minutes or until rice is tender.
4. Fluff with a fork and garnish with fresh thyme, if you like.  

Nutritional Information:
Nutrition per serving (206 g): 230 calories, 5 g protein, 8 g total fat (1 g sat., 0 g trans), 37 g carbohydrate, 2 g fiber, 6 g sugar, 0 mg cholesterol, 320 mg sodium, 2 points


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