Jewelled Rice

Prep: 15 min
Cook: 25 min
Makes: 7 cups

3 cups water or chicken broth
1 1/2 cups rice, preferably basmati
1 large orange
1/2 cup each dried cranberries and dried apricots
1/2 teaspoon saffron threads (optional, as very expensive)
3/4 cup nuts of choice (they suggest pistachios nuts, but they are expensive)
3/4 cup freshly chopped parsley or 1 tablespoon dried

1. In a large saucepan, bring water and salt to a boil. **If using chicken broth, omit the salt. Add rice to boiling water. Stir, then cover, and reduce heat to medium-low. Cook for 10 minutes.

2. Meanwhile, finely grate peel from orange. Chop apricots. After rice has cooked for 10 minutes, stir in grated orange peel, apricots, cranberries and saffron threads, if using. Cover and continue to cook until water is completely absorbed, from 10 - 15 more minutes. Meanwhile, coarsely chop nuts and parsley. Taste rice and add salt if needed. Add in nuts and parsley.

Recipe from Chatelaine, October 2009 issue