Brown Rice with Sundried Fruit and Nuts
This mix makes a great side or base for a grain salad. It features Spanish onion, apricot preserves, cranberries, raisins and walnuts.
2 tbsp. olive oil blend
1⁄2 Spanish onion, peeled, chopped
1 cup brown rice
21⁄4 cups water or vegetable broth
1⁄2 cup apricot preserves
2 tsp. balsamic vinegar
1⁄4 cup dried apricots, sliced
1⁄4 cup sundried cranberries
2 tbsp. raisins
1⁄4 cup toasted walnuts or pecans
Salt and pepper to taste
1. In 4-qt. pot, heat oil over medium-high flame and stir in onion. Cook until onion is caramel in color.
2. Stir in rice. Add water or broth. Bring to a boil and then cover.
3. Turn heat to simmer and cook until all liquid has been absorbed, approximately 30 to 35 minutes.
4. Remove rice from heat, and stir in remaining ingredients. Season to taste.
Recipe by SAP, Newtown Square, Pa. (Eurest Services)