apricot rosemary rice pilaf

This recipe has become a staple since finding the initial version in "Moosewood Restaurants new classics" cookbook.  I've varied it little, save to add shitake mushrooms to the mix, sometimes toasted almonds, and trying different blends of rice for the color and texture options they provide.  My favorite is a combination of red and brown rice.

Prepare your fresh ingredients ahead of time for seamless meal preparation:

     3 cloves of garlic, mashed and minced

     1/2 cup diced vidalia onion, or 1/3 cup red onion, cut in small strips

     1 cup shitake mushroom caps, sliced (I often use more, as I love the meaty texture)

     1 1/2 teaspoons minced fresh rosemary

     1/3 cup sliced unsulphured dried apricots

Prior to heating the skillet, have the prepared ingredients, spices, and olive oil sitting conveniently to the side of the stove.  I typically use sea salt, dried red pepper, and ginger.  On this particular evening I was preparing Christmas Dinner for my staff, and the pilaf was accompanying a Moonshine Molasses Ham from our local charcuterie, Rooster Street Provisions.  

You'll need a total of two cups of rice - usually a tougher variety of wild and/or basmati rice works best.  Rinse the rice beforehand, and let drain in a colander until you are ready for it.

Heat a tablespoon or two of olive oil in the bottom of the skillet, then add the garlic and onions, sautéing until the onion turns translucent. 

Place the drained rice, rosemary, and spices in the frying pan and sauté' another minute or two until the rice is coated with oil.  Add 2 1/2 cups of water, cover, and bring to a boil, then reduce heat to low and simmer until rice is tender - typically about 45-50 minutes.  

During the last 15-20 minutes when most of the water is absorbed, stir in the mushrooms, and add the apricots toward the end.  Remove from heat, top with grated parmesan cheese and cover until you are ready to serve dinner.  This dish will keep nicely warm on the stove in the cast iron skillet, or it can be put in the oven after it's turned off when any baking is done.  

I'll need to post a pic of the completed dish next time I make it - just realized I nicely documented the process and not the end product!