Makes 4 servings. Difficulty
2 Tablespoons butter 2 shallots, finely chopped 1 teaspoon fresh garlic, minced 1 cup long grain rice 2 cups gf chicken broth 1/2 cup dried apricots, chopped 1/4 cup parsley, chopped (optional) Salt to taste
In a medium saucepan over medium-high heat, melt butter and sauté the shallots for 3 minutes. Add garlic; sauté for 30 seconds. Add the rice and stir for 1 minute. Stir in broth (if the broth is unsalted add 1 teaspoon kosher salt) and dried apricots and bring to a boil. Reduce heat to low, cover and cook for 25 minutes. Remove the lid and fluff the rice with a fork. If desired, stir in fresh Italian parsley. Adjust seaonings to taste with kosher salt. Cover pan and let sit for 5 minutes. Serve.
A nice way to plate pilafs is to form them on the dinner plate next to the main feature of the meal. To do this, butter a ramekin on the bottom and on the sides. When the rice is done, spoon the rice into the prepared ramekin and press the rice down to "pack" it in. Invert the ramekin over the plate and tap the top. The rice should easily slide out of the ramekin in a nice molded shape.