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IACP "5 Ingredient Challenge" recipe contest winner- Christy Hedges
Yield: Makes 4 to 6 servings.


• 3 tablespoons unsalted butter
• 1 onion, minced
• 1 pinch saffron
• 10 dried apricots, chopped
• 1 cup long grain white rice
• 2 cups water
• 3/4 teaspoon salt
• 1/2 cup chopped shelled pistachios, roasted


Melt butter in a heavy 2-quart saucepan over medium-high heat.

Add onion and saffron; sauté until onion is golden.

Add apricots and rice; continue to sauté until rice becomes opaque.

Add water and salt.

Bring to a boil; reduce heat to low and simmer covered 15 to 20 minutes, or until all liquid is absorbed and rice is tender.

Fluff with a fork.

To serve, place rice in desired serving dish and garnish with pistachios.

Nutrition Facts
Serving Size 4: Amount Per Serving
Calories 1126   
Total Fat 19g 
Cholesterol 23mg 
Sodium 441mg 
Total Carbohydrate 244g 
Dietary Fiber 32g 
Protein 18g

USA Rice Federation (

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