"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apricot Rice Pilaf Recipe

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This recipe for Apricot Rice Pilaf, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Ferguson
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 T. butter
1/4 c. pine nuts or slivered almonds
1 c. uncooked rice
1 can (14.5 oz.) chicken broth
1/2 c. chopped apricots
1/2 c. thinly sliced green onions


Directions:
Directions:
Melt butter in frying pan over medium heat. Saute nuts 2-3 minutes, remove and reserve. Add rice; cook and stir 3-5 minutes until browned. Stir in broth. Cover, reduce heat, and let simmer for 20 minutes until broth is absorbed. Stir in nuts, apricots and green onions. Cook for another 5 minutes.

Personal Notes:
Personal Notes:
This is a great all-purpose side dish. It's beautiful, and it goes well with grilled meats and fish.

 

 

 

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