Fruited Rice Pilaf Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Cracked wheat | 7 Ounce | |
| 5 ounces long-grain white rice | ||
| Golden Raisins | 1/4 Cup (16 tbs) | |
| Dried apricot | 6 , chopped | |
| 4 packets low-sodium instant chicken broth mix | ||
| Dried rosemary | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
Directions
1. In large saucepan, heat oil; stir in onion and celery. Cook over medium-high heat until onion is translucent, about 3 minutes.
2. Stir in remaining ingredients and 4 cups water. Cook until mixture comes to a boil. Reduce heat, cover, and simmer until liquid is absorbed, 20 to 30 minutes.
3. Let stand 5 minutes. Fluff with fork. Place in serving dish; garnish with parsley, if desired.
2. Stir in remaining ingredients and 4 cups water. Cook until mixture comes to a boil. Reduce heat, cover, and simmer until liquid is absorbed, 20 to 30 minutes.
3. Let stand 5 minutes. Fluff with fork. Place in serving dish; garnish with parsley, if desired.
Chef
