This recipe is on the inside cover of a pine nut clamshell container from great lakes international trading co (click here), I had all the ingredients on hand so made it as a side with grilled pork chops last night and it is great! I shouldn't be surprised since they bothered to put it on the cover hahaha, but I was surprised none-the-less. Pinenuts are expensive but sooooo worth it in this recipe - click here to see how to toast pine nuts to bring out even more fragrant nutty flavor.
Apricot Pinenut Rice
Author: Jill Wilkes
Ingredients
- 1 medium Onion, chopped
- 2 Tablespoons Olive Oil
- 1 cup Long Grain or Basmati Rice
- ½ teaspoon Salt
- 1 14oz can Chicken Broth
- ¼ cup Water
- ½ cup Great Lakes’ Dried Apricots, diced
- ⅓ cup Great Lakes’ Pinenuts, toasted
- 1 Tablespoon Basil
- ½ teaspoon ground Cumin
- pepper
Instructions
- Cook onion in olive oil over low heat.
- Add rice, salt, broth and water. Bring to a boil. Cover, turn the heat down to simmer for 15 to 18 minutes (until rice is tender and liquid is absorbed).
- Add apricots, cover and let stand for 5 minutes.
- Stir in the pinenuts, basil and cumin.
- Pepper to taste and serve.
