Aromatic Basmati Rice With Apricots and Cashews |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Rick Rodgers; if you can't find unsalted roasted cashews, simply rinse the salted ones under cold running water and pat dry. Ingredients:
2 1/2 cups basmati rice |
4 tablespoons unsalted butter |
2 medium onions, halved and sliced 1/2-inch thick |
2 medium carrots, peeled and cut into 1/2-inch dice |
1 teaspoon ground cardamom |
1 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground cloves |
1 cup roasted unsalted cashews, coarsely chopped |
1 cup chopped dried apricot |
1/3 cup chopped fresh cilantro or 1/3 cup parsley |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground pepper |
1/2 cup turkey broth (optional) or 1/2 cup chicken broth (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
2. Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
3. In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
4. Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
5. Scrape the vegetables into the bowl of rice and mix.
6. Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.
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