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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.

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Reviews (2 reviews)

  • aeroflot | 02/01/2018

    So light and delicious! Perfect side dish with beef satay and broccoli.

  • 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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