- Total time 1 hour & 30 minutes
- Portion size 8 servings
Ingredients
Method
Preheat oven to 350°F. In large oven-proof pot, melt 2 tbsp butter, and oil over medium heat; cook onion, celery and garlic, stirring often, until tender, about 5 minutes.
Stir in rice; cook for 1 minute. Add broth, apricots, currants and herbs; season with salt and pepper. Bring to boil; cover and bake until rice is tender and liquid is absorbed, about 1 hour. Cover and let stand for 5 minutes.
Meanwhile, in skillet, melt remaining butter over medium heat; cook apples, brown sugar, cinnamon and nutmeg until slightly softened, about 4 minutes. Stir into rice.
This dish is the perfect compliment to our Citrus Roast Turkey with Leeks & Cranberries and Roasted Acorn Squash with Maple & Sage.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 180 mg
- Sugars 22 g
- Protein 9 g
- Calories 335
- Total fat 8 g
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 57 g
