Rice Pilaf with Dried Cherries and Apricots
Dried, tart cherries and sweet apricots are the tasty stars of this delicious and colorful side dish. The dish looks beautiful as a side to any chicken or beef main course and is a perfect accompaniment to your Rosh Hashanah meal.
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2
tbsp.
olive oil
-
1
garlic clove, minced
-
1/4
cup
chopped onions
-
1/4
cup
chopped carrots
-
1/4
tsp.
turmeric
-
1
cup
Jasmine rice
or basmati rice
-
1 1/2
cups
Kitchen chicken stock
-
1/2
tsp.
Kosher salt
-
1/4
tsp.
black pepper
-
1/2
cup
dried cherries
-
1/2
cup
dried apricots
-
1/4
cup
slivered almonds (optional)
-
1/3
cup
carrot peeled and shredded
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In a small pot, boil 2 cups of water. Add the cherries and apricots. Reduce the heat to simmer and let the fruit cook for 3-4 minutes to soften. Drain. When the apricots are cool, cut into bite size pieces. Set the fruit aside.
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In a large pot, on medium heat, heat the oil and saute the garlic and onions and carrots. When soft, add the turmeric, salt and black pepper. Mix for about 20 seconds to incorporate the seasonings. Add the rice, stirring constantly for about 3 minutes.
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When a little translucent, add the chicken stock, stirring constantly. When it comes to a boil lower heat to a simmer. Cover the pot and cook for 12-15 minutes. Do not stir. Remove from heat.
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Fluff the rice with a fork. Gently fold in the fruit. Place in a pretty serving dish and sprinkle the almonds on top. Enjoy!