Brown & Wild Rice with Candied Fruit

Recipe By Marnie Levy

Cooking and Prep: 1 h
Serves: 10
No Allergens

Preference: Meat
Difficulty: Easy
Occasion: Shabbat , Sukkot , Tu-Bishvat
Diet: Gluten Free
Source: Whisk by Ami Magazine

Ingredients (7)

Main ingredients

1–2 tablespoons Bartenura Extra-Virgin Olive Oil

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Bartenura Extra-Virgin Olive Oil
1 sweet onion, finely diced
4 garlic cloves, minced or 4 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1/2 cup diced dried apricots
3 cups brown and wild rice (I prefer Lundberg brand)
6 cups chicken or beef stock
1 teaspoon Haddar Kosher Salt

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Haddar Kosher Salt

Start Cooking

For the Rice

Heat oil in a large pot over medium heat.
Add onion and garlic and saute until translucent, about 7 to 10 minutes.
Add apricots and saute 3 to 4 additional minutes until apricots begin to turn golden.
Add rice and stock to the pot. Season with salt.
Raise heat and bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until all liquid is absorbed.

Note:

Don’t want to be attentive to the stove? Instead of adding rice and stock to the pot, transfer the sauteed onion-fruit mixture, rice, and stock to a pretty oven-to-table dish. Cover tightly and bake at 375ºF for 90 minutes.

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