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Pecan-Apricot Rice

By Anthony Lamas From Moveable Feast Season 2, Ep.10
Scott Phillips

Servings: 6 to 8

Fragrant, long-grained basmati rice lends substance to this crunchy, fruity blend. For tips on selecting and cooking different varieties of the grain, see The Science of Cooking Rice.


  • 2 cups uncooked basmati rice, rinsed
  • 7 oz. (about 1 cup) dried apricots, thinly sliced lengthwise
  • 3 oz. (3/4 cup) pecans, toasted and coarsely chopped
  • 6 medium scallions, trimmed and thinly sliced (3/4 cup)
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground black pepper


  • Cook the rice according to the package directions.
  • Transfer the rice to a medium bowl. Using a fork, fluff in the dried apricots, pecans, green onions, and olive oil. Season to taste with salt and pepper. Serve hot.


Recipe adapted from Moveable Feast with Fine Cooking.


Rate or Review


  • jwki | 03/06/2015

    Another winner!Had never cooked basmati rice before. Looked up cooking that (rinse rinse!!)Fragrant , delish, nutty, light, crunchy :)thank you!!

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