Apricot Almond Brown Rice Pilaf Gluten Free
Adapted from www.delightglutenfree.com, this recipe is also corn free, egg free, and soy free.
|4 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided|
|1/2 cup shallots, finely minced|
|1½ cups Lundberg Farms Long Grain Brown Rice|
|1/2 cup slivered almonds, chopped and divided|
|1/4 cup dry white wine|
|1¾ cups Kitchen Basics Unsalted Vegetable Cooking Stock|
|2 large limes, zest the rind, juice, and reserve both|
|1/4 cup dried apricots, finely chopped|
|1 tsp salt|
|Chopped parsley for garnish, if desired|
In a large pot, heat 3 Tbsp olive oil over medium heat. Add shallots and cook, stirring frequently, until the shallots are transparent, 3 to 5 minutes.
Add remaining tablespoon olive oil, brown rice, and 1/4 cup chopped almonds. Cook, stirring constantly, approximately 2 minutes.
Add in white wine, vegetable broth, lime juice, apricots, and salt. Stir gently and bring to boil; cover with a tight-fitting lid. Reduce heat to a low and and cook 40 minutes. Remove from heat. Do not lift the lid! Let steam 10 minutes.
Fluff pilaf with a fork and stir in remaining 1/4 cup chopped almonds and lime zest. Season to taste with salt before serving.
Makes 6 servings
Prep Time: 10