Apricot Almond Baked Rice
Cooking Instructions:
- 2 Tbsp. olive oil
- 1 ½ cups Lundberg® California White Basmati rice
- ½ cup chopped almonds
- ¼ cup shallots, minced
- 1 (32 oz.) container low-sodium vegetable broth
- ½ cup dried apricots, chopped
- ¼ cup dried cranberries
- 1 tsp. salt
- 1 tsp. dried thyme
Preheat oven to 400°F and spray a 2 or 3- quart baking dish with nonstick cooking spray.
Heat oil in a large saucepan; add rice, almonds, and shallots. Cook over medium-high heat, stirring frequently, for about 8 minutes or until lightly toasted.
Bring broth to a boil in a medium saucepan. Add the rice mixture, dried fruits, salt and thyme to the broth. Stir and let stand for about 2 minutes. Pour into prepared baking dish and cover tightly with foil. Bake for 45 minutes or until rice is tender.
Fluff with a fork and serve hot. Makes 6 to 8 servings.