Dried Apricot and Prune Rice Bake

Total Time
35mins
Prep 15 mins
Cook 20 mins

Called apricot rice bake in Cooking Light Cookbook, 1989. Sounds good to me but here for safe keeping as I haven't tried it yet. 127 calories per 1/2 cup. Recipe yields 8 servings

Ingredients Nutrition

Directions

  1. Coat large non-stick skillet with cooking spray; add margarine and place over medium-high heat until hot.
  2. Add rice and onion and saute until rice is browned and onion is tender.
  3. Spoon this mixture into a 1 1/2 quart casserole or oven-proof dish that has been coated with cooking spray.
  4. Add diced apricots and prunes, mixing well.
  5. Meanwhile, in a large non-stick skillet combine water, bouillon granules, and thyme and bring to a boil.
  6. Pour the water mixture over the rice mixture in the casserole dish.
  7. Cover and bake at 350 degrees F. for 20 minutes or until rice is tender and liquid is absorbed.
  8. Sprinkle with almonds.

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