Fresh Apricot Pilaf

Fresh Apricot Pilaf

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  • Each serving
  • 270 cal
  • 10g fat (4.5 sat)
  • 20mg chol
  • 220mg sodium
  • 42g carb
  • 3g fiber
  • 6g sugars
  • 5p protein


  • 3 tablespoons butter
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon freshly ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1 cup basmati rice, rinsed and drained
  • 2 cups vegetable stock
  • 1/2 pound ripe apricots, pitted and chopped
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup chopped fresh mint
  • 2 teaspoons lemon zest


Melt butter in a saucepan over medium heat. Add onions and garlic; cook until softened, about 5 minutes. Add spices and toast until fragrant, about 1 minute. Season with salt and pepper. Stir in rice and cook, stirring occasionally, until translucent and fragrant, 3 to 4 minutes.

Pour in vegetable stock and bring to a boil. Cover, reduce to a simmer and cook until liquid is absorbed, about 15 minutes. Fluff rice with a fork and stir in apricots, almonds, mint and lemon zest. Cover and let sit for 10 minutes before serving.