One-Pan Apricot Rice Pilaf
  • 3tablespoons olive oil, divided
  • 1bunch asparagustrimmed and sliced on the angle into 2-inch pieces
  • 2 medium yellow onionspeeled and finely diced
  • cups dry long-grain brown rice and wild rice blend
  • 2teaspoons ground cumin
  • 1teaspoon cinnamon
  • ½teaspoon salt
  • 1 (14.5-ounce) can reduced-sodium vegetable or chicken broth
  • 1cup water
  • ½cup dried apricotssnipped
  • ½cup minced fresh parsley
  • ½cup slivered almondstoasted
  • 4ounces crumbled goat cheese
  • Toasted white or black sesame seeds
  1. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add asparagus and sauté for about 5 minutes, stirring constantly. Remove from skillet; set aside.
  2. Warm remaining oil in same skillet. Add onions and stir to coat. Sauté for about 5 minutes or until onions just start to turn translucent. Add rice, cumin, cinnamon and salt; stir. Add broth and water and bring to a simmer. Simmer, lowering heat as needed, for 25–30 minutes or until rice is tender and liquid is absorbed.
  3. Stir in apricots and cover skillet with a lid. Let stand for 5–10 minutes. Remove cover and stir. Divide rice-apricot mixture among bowls, and top servings with mounds of asparagus, almonds and goat cheese; sprinkle with parsley and sesame seeds.
Recipe Notes
Nutrition Facts
One-Pan Apricot Rice Pilaf
Amount Per Serving
Calories 112256 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 8mg 3%
Sodium 326mg 14%
Total Carbohydrates 76g 25%
Dietary Fiber 6g 24%
Sugars 55g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 256 cal, 16g fat (10g mono, 2g poly, 4g sat), 8mg chol, 326mg sodium, 76g carb (6g fiber, 55g sugars), 10g protein