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Aromatic Basmati Rice With Apricots and Cashews

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“Rick Rodgers; if you can't find unsalted roasted cashews, simply rinse the salted ones under cold running water and pat dry.”
READY IN:
1hr 30mins
YIELD:
11 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
  2. Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
  3. In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
  4. Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
  5. Scrape the vegetables into the bowl of rice and mix.
  6. Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.

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