Ingredients
1
tablespoon butter
1
cup diced onions
2
teaspoons ras el hanout (Moroccan seasoning blend)
3/4
teaspoon salt
1
cup uncooked basmati rice, rinsed
2
cups Progresso™ vegetable broth (from 32-oz carton)
1/2
cup golden raisins
1/2
cup chopped apricots
1/2
cup roasted salted pistachio nuts, chopped
Preparation
In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
Add rice; cook and stir 1 minute; add broth, raisins and apricots. Heat to boiling over high heat, stirring frequently. Cover and reduce heat to low; cook about 18 minutes or until tender but not mushy.
Stir in pistachio nuts.
