This rice dish is inspired by South Asian pilau, which often include fruit and nuts. Any brown rice will provide the nutty flavor and fiber that are ideal in this recipe, but the best choice is a very dark brown, strong-tasting rice that will provide an appealing contrast for the apricots. Serve this dish hot, as a side for curries or kebabs. If saffron is not available, you can substitute safflower or turmeric for a slightly different flavor.
2 ¼ cups vegetable stock
1 ¼ cups long grain brown rice
¼ cup pistachios
¼ cup dried apricots
3 tablespoons orange juice
1 ½ tablespoons canola, coconut or sunflower oil
¼ teaspoon saffron
salt substitute to taste
Combine the rice, stock and saffron in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and cover, simmering until the rice has become tender and absorbed all the liquid. Transfer to a large bowl. Combine the orange juice, oil and salt substitute in a small bowl. Pour this mixture over the rice. Chop the apricots. Heat a small skillet to medium and add the fruit and nuts, stirring continuously until the pistachios brown slightly and develop an oily appearance. Toss the fruit and nuts with the flavored rice to mix. Serve right away.