Apricot Crumble Pilaf

Ingredients

• Basmati rice (1 cup, rinsed)
• Dried apricots (1 cup, chopped)
• Onion (1 medium, finely chopped)
• Unsalted butter (3 tablespoons, divided)
• Water (2 cups)
• Salt (1/2 teaspoon)
• Cinnamon (1/2 teaspoon)
• All-purpose flour (1/2 cup)
• Brown sugar (1/4 cup)
• Chopped almonds (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, chopped dried apricots, cinnamon, and salt, mixing well to coat the rice and apricots in the butter.
4. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
5. While the rice cooks, preheat your oven to 350°F (175°C).
6. In a small bowl, combine the all-purpose flour, brown sugar, and the remaining 1 tablespoon of cubed butter. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
7. Stir in the chopped almonds, ensuring they're evenly distributed throughout the crumble mixture.
8. Once the rice is cooked, transfer it to a greased baking dish. Evenly sprinkle the crumble topping over the pilaf.
9. Bake in the preheated oven for about 10 minutes, or until the crumble topping is golden brown and crispy.
10. Serve warm as a delightful side dish with roasted meats, grilled vegetables, or on its own for a comforting meal.