Brown Rice With Apricots And Hazelnuts Recipe

• 1/2 c. minced shallots
• 1 Tbsp. canola oil
• 2 c. brown rice
• 4 c. vegetable broth
• 1 Tbsp. shoyu
• 1/2 c. minced dry apricots, plus
• 1 Tbsp. water
• 4 Tbsp. minced hazelnuts, lightly toasted loose skins rubbed off, may be doubled

1. Shoyu is a blend of soybeans and wheat.
2. Tarmari soy, soy sauce, broth or possibly water may be used.
3. Dry fruit absorbs moisture: for each 1/2-c. of minced dry fruit, add in 1 Tbsp.
4. water.
5. The nuts are added last and may be toasted while the rice is cooking.
6. 1.
7. In a large heavy saucepan, saute/fry the minced shallots in the canola oil till golden brown, about 8 min.
8. Stir in the rice and shoyu.
9. Add in the broth and bring to a boil.
10. Add in the minced apricots.
11. Lower the heat to a gentle simmer and cook, covered, for 45 min or possibly till the liquid is absorbed and the rice is tender.
12. Let the rice stand for 10 to 15 min.
13. Just before serving, stir the rice with a fork and mix in the nuts.
14. This is a basic recipe and can be used for rice with any dry fruit and nut combination.
15. Fruits: Golden brown raisins, minced apricots, peaches, prunes, papaya.
16. Nuts: blanched almonds, walnuts, hazelnuts, lightly toasted.
17. Nut skins are bitter: remove by rubbing.

shallots, canola oil, brown rice, vegetable broth, shoyu, dry apricots, water, hazelnuts

Taken from cookeatshare.com/recipes/brown-rice-with-apricots-and-hazelnuts-93779 (may not work)