Almond & Apricot Pilaf Rice
- In a large saucepot, heat oil on medium. Add onion; cook 3-4 minutes, stirring occasionally. Add garlic, ginger and 1/4 teaspoon salt; cook for 2 minutes stirring frequently allowing flavour to realise.
- Add rice to pot; cook 2 minutes, stirring constantly. Add stock and apricots. Heat to boiling on high. Reduce heat to maintain simmer. Cover and simmer 20 minutes or until stock has absorbed. Remove from heat; let stand, covered, 5 minutes.
- Fluff rice with fork. If making ahead, cool completely and refrigerate in airtight container up to 2 days; microwave on high 7 minutes to reheat.
- To serve, gently fold in almonds and dried parsley.