Rice with Parsley, Almonds, and Apricots

Ingredients for Rice with Parsley, Almonds, and Apricots

• 240ml skin-on almonds

• 1 tablespoon olive oil

• Kosher salt

• 240ml basmati rice

• 1 (3x1-inch) strip lemon zest

• 1/3 cup chopped dried apricots

• 2 cups chopped parsley

• 1 tablespoon fresh lemon juice

How to make Rice with Parsley, Almonds, and Apricots

Preheat oven to 149°C. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then chop.

Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 350ml water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18–20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.