Apricots & Almonds

When it comes to rice, I have three go-to favourites; basmati, jasmine and wild.  For dinner this past weekend, I decided on option #3, a wild & brown rice blend.  And as with most things in my life, boring and plain can take a backseat to fun and exciting any day.  Rice (or food in general) is no exception.  Nothing jazzes up this grain like some great add-ins.  Whether we are talking fresh herbs, nuts, or even fruit, don't be afraid to experiment.  Rice is a blank canvas, begging to be made more enjoyable.  
Since the main dish at our weekly family dinner was a whole roasted chicken with an apricot-balsamic glaze (*drool*)  It dawned on me to add some apricots to my rice and mimic the flavour.  Two dishes, one fruit, all in all a perfect spring supper in YYC.

Wild Rice w/ Apricots & Almonds

Ingredients:
1 1/2 cups wild & brown rice blend
3 1/4 cup + 2 Tbsp water
1/2 medium red onion, chopped
1 Tbsp olive oil
2 Tbsp apricot preserves
1/2 cup dried apricots, diced
1/3 cup slivered almonds, toasted
4 sprigs fresh thyme

Method:
In small saucepan over medium heat.  Add olive oil and onion and cook till translucent 3-5 minutes.
Add in water and apricot preserves, whisking till blended.  Add rice, dried apricots and thyme.  Bring mixture to a boil.  Cover and simmer for 30-40 minutes, or until tender. 
Remove from heat, and remove thyme.  Fluff with fork.  Transfer to a large serving dish, add in toasted almonds and enjoy.

Serves: 6