Apricot Crisp Pilaf

Ingredients

• Unsalted butter (4 tablespoons, divided)
• Onion (1 medium, finely chopped)
• Basmati rice (1 cup, rinsed)
• Chicken broth (2 cups)
• Dried apricots (1 cup, chopped)
• Salt (1/2 teaspoon)
• Cinnamon (1 teaspoon)
• Brown sugar (2 tablespoons)
• Almonds (1/2 cup, chopped)
• Breadcrumbs (1/2 cup)

Instructions

1. In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat.
2. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the rinsed basmati rice, ensuring it is well-coated in the buttery onion mixture.
4. Pour in the chicken broth, then add the chopped dried apricots, cinnamon, and salt. Stir to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. While the rice is cooking, prepare the crisp topping by combining the breadcrumbs, chopped almonds, brown sugar, and the remaining 2 tablespoons of melted butter in a small bowl. Mix until well combined.
7. Preheat the oven to 350°F (175°C).
8. Once the rice is cooked, transfer it to a greased baking dish and evenly sprinkle the crisp topping over the rice.
9. Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crispy.
10. Serve warm, either as a delightful side dish to accompany your favorite main course or as a light meal on its own.