Apricot Almond Baked Rice

From www.lundberg.com


  • 2 Tbsp olive oil
  • 1 1/2 cups Lundberg California White Basmati Rice
  • 1/2 cup chopped almonds
  • 1/4 cup shallots, minced
  • 1 (32 oz) container low-sodium vegetable broth
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 1 tsp salt
  • 1 tsp dried thyme


  1. Preheat oven to 400F and spray a 2 or 3-quart baking dish with nonstick cooking spray.
  2. Heat oil in large saucepan; add rice, almonds, and shallots. Cook over medium-high heat, stirring frequently, for about 8 minutes or until lightly toasted.
  3. 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.
  4. Pour into prepared baking dish and cover tightly with foil.
  5. Bake for 45 minutes or until rice is tender.
  6. Fluff with a fork and serve hot.

Yields 6-8 servings.

Posted on May 26, 2015 and filed under rice & grain.