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   Ingredients :
cup white onion, finely chopped
4 tablespoons vegetable oil
2 cups long grain rice
1 cup low salt, hot chicken stock
1 cup hot water
2/3 cup dried apricots, chopped
4 tablespoons pine nuts, toasted
3 tablespoons parsley leaves, chopped


Heat oil in a saucepan and add onion. Cook, stirring, over medium heat until soft. Add rice and stir for 1 minute, until shiny. Add water and chicken stock, season with salt and pepper, stir and bring to a boil. Lower heat, cover the saucepan and continue cooking for 18 to 20 minutes until rice is tender. Add apricots and fluff the rice with a fork. Cover the saucepan and let the rice stand for 5 minutes. Add pine nuts, parsley and combine. Correct seasoning.
        6 servings
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