By Joshna Maharaj
1 tbsp butter
1 small onion, minced
1/4 tsp ground coriander
kosher salt and freshly ground pepper
1 cup brown long-grain rice
2 cups chicken broth or stock
1/2 cup apricots, chopped into 1/2-in. pieces
2 tbsp flat-leaf parsley, chopped
1/4 cup hazelnuts, toasted and roughly chopped
- In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
- Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
- Stir in chicken stock and add apricots. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 30-45 minutes (depending on type of rice). Remove from heat; let stand, covered, 10 minutes.
- Stir parsley into rice gently with a fork. Sprinkle with hazelnuts and serve.