There is a scene in THE PRINCE’S GAMBLE where Prince Alexander decides to show FBI Agent Kathleen Martinez just how liberated a man he can be by making her dinner. I guess he hoped to woo his way into her heart by way of her stomach!
I shared the prince’s sour cream chicken recipe a couple of Tuesdays ago and now I’m going to share the recipe for the apricot and almost rice pilaf he made!
Apricot and Almond Rice Pilaf
2 cups rice (you can use brown rice. I also wash the rice several times but that is a matter of choice)
4 cups broth (chicken or vegetable)
1-2 onions (medium to small. You can substitute shallots here!)
1/2 cup diced apricots
1/3 toasted slivered almonds
1 tablespoon olive oil
1 tablespoon unsalted butter
Heat the butter and olive oil in a pot. Add onions and saute until onions are translucent, but not brown. Add the rice and cook until just turning golden. Add the broth and bring to a boil. Once it’s boiling, reduce to a low simmer and add the diced apricots. Once all the liquid is absorbed, fluff with a fork and add the toasted almonds. You don’t want to add them too early because they will get mushy!
Serve with the sour cream chicken or any kind of chicken. You can also use brown rice or quinoa in the recipe. Possibly even check out using couscous.
As for the free read . . .
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