Mediterranean Spiced Rice With Apricots

Mediterranean Spiced Rice With Apricots created by Kree6528

This recipe comes from the package of apricots I have in my pantry. I love the flavors of the Mediterranean and thought this sounded yummy. If you would like and have some cooked chicken, you can shred the chicken and add to the dish along with the apricots for a light main course.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In a saucepan, over medium heat, warm the olive oil, add the garlic and cook for 30 seconds.
  • Stir in the chicken stock and water; bring to a boil.
  • Add the rice; reduce heat, cover and cook for 15 minutes or until rice is almost tender.
  • Stir in seasonings, apricots and green onion; cook an additional 5 minutes to blend flavors.
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RECIPE MADE WITH LOVE BY

@PaulaG
Contributor
@PaulaG
Contributor
"This recipe comes from the package of apricots I have in my pantry. I love the flavors of the Mediterranean and thought this sounded yummy. If you would like and have some cooked chicken, you can shred the chicken and add to the dish along with the apricots for a light main course."

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  1. UmmBinat
    Flavour five stars but I didn't like the directions. First of all I soaked basmati rice, and used white organic onion instead of green as that's what I had on hand. Mixing the organic chopped apricots into the rice and cooking more was not the optimal way add them in my opinion as it would interrupt the cooking of the rice and break the grains. I used homemade lamb stock instead of chicken stock as that is what I had on hand. Served with a Middle Eastern lamb dish and greens for a delicious meal. I'd use the basic idea of this recipe again.
  2. UmmBinat
    Flavour five stars but I didn't like the directions. First of all I soaked basmati rice, and used white organic onion instead of green as that's what I had on hand. Mixing the organic chopped apricots into the rice and cooking more was not the optimal way add them in my opinion as it would interrupt the cooking of the rice and break the grains. I used homemade lamb stock instead of chicken stock as that is what I had on hand. Served with a Middle Eastern lamb dish and greens for a delicious meal. I'd use the basic idea of this recipe again.
  3. Elmotoo
    This wasn't as fabulous as I was expecting. I did increase the rice to 2c because the directions on my basmati said 2c rice to 3c liquid. I increased the spices a bit, 1c of apricots & lots more scallion but it needed more. I also added s&p. And I sauteed a minced onion with the garlic. Oh, I also added some chickpeas that I had cooked to make it a vegetarian meal. It was good; there wasn't much left. Made for The Land of Figs & Apricots in the NA/ME Forum 3/14. Thank you, Paula!
  4. Annacia
    I made this last evening to be served with Ras El Hanout rubbed chicken leg parts. I loved it! I did use all chicken stock and also added in a few golden raisins. Dee-licious! :D
  5. Kittencalrecipezazz
    This was good but just missing something, I sauteed the garlic with green onions in 2 tablespoon butter and used all chicken stock, I used long grain converted white rice for this, I might increase all spices slightly next time I make it, thanks Paula!...Kitten:)
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