Aromatic Basmati Rice With Apricots and Cashews
Rick Rodgers; if you can't find unsalted roasted cashews, simply rinse the salted ones under cold running water and pat dry.
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INGREDIENTS
Nutrition- 2 1⁄2cups basmati rice
- 4tablespoons unsalted butter
- 2
- 2
- 1teaspoon ground cardamom
- 1teaspoon ground ginger
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground turmeric
- 1⁄4teaspoon ground cloves
- 1
- 1cup chopped dried apricot
- 1⁄3
- 1 1⁄2teaspoons salt
- 1⁄2teaspoon fresh ground pepper
- 1⁄2
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DIRECTIONS
- Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
- In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
- Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
- Scrape the vegetables into the bowl of rice and mix.
- Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.
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