Rice Pilaf with Apricots and Almonds

rice pilaf with apricots and almonds

Ingredients for Rice Pilaf with Apricots and Almonds

If you think that my oat intake is extreme, you should see how much rice I eat on a weekly basis. I may not talk about it as much, but rice has been a staple in my diet for pretty much my entire life.

I have always loved it drizzled with it a bit of soy sauce (now tamari). And it’s typically a quick and no-fuss lunch topped with sauteed green beans or peas and onions.

Sometimes, it even gets fancied up and called risotto or pilaf.

toasted almond slivers

This was one of those times.

Thanks, in a large part, to Mark Bittman and his Food Matters Cookbook. As it was the inspiration for this recipe.

It was creamy comfort in a bowl with a little crunch from the almonds and a subtle sweetness from the apricots and oranges. Filling, too, thanks to the humble chickpea.

Even took on a bit of a risotto texture, due in large part to cooking the rice ahead of time in the rice cooker.

rice pilaf with apricots and almonds

While this dish is certainly filling enough to make it worthy of main course status, I think it would be even better paired with a more savory dish to help balance out some of the sweetness.

I’m thinking a lentil loaf, a veggie burger for my vegetarian and vegan friends. And something like chicken or fish for the rest.

I’ll let you decide which works best for you.

rice pilaf with apricots and almonds

Yields 4-6

Rice Pilaf with Apricots and Almonds

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 1 cup uncooked brown basmati rice
  • 1/2 cup slivered or chopped almonds
  • 2 tbs olive oil
  • 1 cup red onion, chopped
  • 1-2 cloves garlic, minced
  • juice of 1 orange
  • 1/2 cup apple cider
  • 1/2 cup chopped dried apricots
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup chopped fresh parsley
  • salt and pepper to taste


  1. Cook rice in rice cooker or according to package.
  2. Meanwhile, put the almonds in a large deep skillet over medium heat.
  3. Toast, stirring often, until they begin to brown but don’t burn, about 5-10 minutes. Pay attention, as they turn quickly! Remove from pan and set aside.
  4. Add oil to skillet, and when hot, add onion and garlic. Cook, stirring, until onion softens and begins to turn golden, 5-7 minutes.
  5. Add cooked rice to pan, along with juice from the orange and cider.
  6. Cover and cook until the liquid is absorbed, 5-10 minutes.
  7. Stir in apricots, chickpeas, almonds, and parsley. Cover and remove from heat.
  8. Let pilaf sit for at least 10 minutes or up to 30 minutes.
  9. Season with salt and pepper to taste.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, and Corn Free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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