I decided to use dried apricot halves. You might want to cut up the dried apricot into small bits, but if you're cool with big bite-fulls of sweet and plump apricot throughout your Pilaf (like I am), don't change anything. Although golden raisins would be ideal, dark raisins work just as nicely. This dish is a unique amalgamation of flavors, but they're all yummy! Prepare to surprise your palate with something very different:)
Prep Time = 20 minutes
Cooking Time = 50 minutes
Servings = 4+
- 2 tblsp butter or margarine
- 1 cup long or short-grain brown rice
- 1 large yellow onion (finely chopped)
- 2 tblsp fresh ginger (minced)
- 2 cloves garlic (minced)
- 2 cups gluten free beef or vegetable stock
- 3 tblsp vegetable or olive oil
- 1 pound pork loin or boneless leg of lamb, cut into 3/4-inch cubes
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 small zucchini (diced)
- 4 oz small mushrooms (halved)
- 1/2 cup dried apricots (chopped or whole)
- 1/2 cup dark or golden raisins
- 1/2 cup minced parsley
- Melt the butter in a medium-size saucepan over moderate heat. Add the rice, onion, 1 tblsp of the ginger, and the garlic. Saute until the rice is pale gold... about 3-4 minutes.
- Add the stock and bring to a boil. Reduce the heat to low, cover it, and simmer for about 30 minutes, or until most of the liquid is absorbed.
- Meanwhile... heat 1 tblsp of the oil in a 12-inch skillet over moderately high heat for 1 minute. Sprinkle the pork or lamb with salt and pepper, and then add to the skillet... brown the meat on all sides (about 10 minutes).
- Using a slotted spoon, transfer the meat to a plate lined with paper towels and set aside.
- Add the remaining oil to the skillet, reduce the heat to moderate and heat for 1 minute. Add the zucchini and the remaining ginger and saute until the zucchini is softened (about 3 minutes). Add the mushrooms and saute until tender (3 to 4 minutes more). Set aside.
- Add the apricots and raisins to the rice, cover and continue cooking until all the liquid is absorbed (about 10 minutes more).
- Return the meat to the skillet, add the rice mixture, toss well to mix, and heat just to serving temperature (uncovered), over medium heat.
- Stir in the minced parsley.
- Serve and enjoy!