2 t. oil
1 clove garlic
1/2 t. each cumin and powderd ginger
1 can (14.5 oz) chicken broth
1 c. water
1 1/2 c. long grain white rice (we use brown rice)
3/4 c. chopped dried apricots
1/4 c. chopped green onions
Directions:
In saucepan, heat oil. Add garlic and spices; cook for 30 seconds. Stir in broth and water; bring to boil. Stir in rice; cover and cook 15 minutes or until rice is almost tender (brown rice needs longer to cook and you need to add probably an extra cup of water). Stir in apricots and green onions and cook 5 minutes longer.
1 clove garlic
1/2 t. each cumin and powderd ginger
1 can (14.5 oz) chicken broth
1 c. water
1 1/2 c. long grain white rice (we use brown rice)
3/4 c. chopped dried apricots
1/4 c. chopped green onions
Directions:
In saucepan, heat oil. Add garlic and spices; cook for 30 seconds. Stir in broth and water; bring to boil. Stir in rice; cover and cook 15 minutes or until rice is almost tender (brown rice needs longer to cook and you need to add probably an extra cup of water). Stir in apricots and green onions and cook 5 minutes longer.
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