September 4, 2013
Apricot and currant rice from Living the Gourmet is a gluten-free side dish that's delicious with just about anything. Serve it with grilled chicken, baked fish, or roasted vegetables. You can also change up the ingredients based on what you have in the pantry. I like to add slivered almonds and chopped basil.
Ingredients:
2 cups uncooked rice
For the chopping:
1 cups dried apricots – diced
½ cup dried currants
1 tsp. capers – chopped plus 1 tsp. caper juice
3 scallions – chopped
¼ cup fresh parsley – chopped
2 stalks celery – chopped
Dressing:
4 tbs. honey
Juice and zest of 1 lemon
¼ tsp. salt
¼ tsp. red pepper flakes
For full recipe instructions, click here.
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