Apricot Almond Wild Rice Medley
A warmly spiced wild rice pilaf inspired by Moroccan flavors. Chewy wild rice is studded with soft dried apricots, toasted almonds, and aromatic cinnamon and ginger, finished with fresh herbs and a splash of citrus. Substantial enough to serve as a side to roasted vegetables or lean proteins, or as a vegetarian main course.
- Prep
- 15 min
- Cook
- 50 min
- Wait
- 10 min
- Total
- 1 hr 15 min
- Makes
- 4 servings (about 4 cups)
Steps
Before you start
- Toast the almonds before starting so they're fragrant and ready to add at the end
- Measure all ingredients and have them within reach—wild rice takes steady attention
- Use a pot with a tight-fitting lid so the rice cooks evenly
Toast the almonds
- Heat a small skillet over medium heat.
- Add the sliced almonds and toast, stirring frequently, for 4–5 minutes until fragrant and lightly golden.
- Watch carefully—they brown quickly.
- Transfer to a small bowl and set aside.
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Ready when: Almonds are fragrant and light golden brown
Tip: Toasting brings out the nutty flavor and adds texture. Don't leave them unattended or they'll burn.
Sauté onion and spices
- In a medium saucepan (3–4 quart / 3–4 L), melt the butter over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Stir in the cinnamon and ginger, cooking for 30 seconds until fragrant.
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Ready when: Onion is translucent and spices smell warm and aromatic
Tip: Bloom the spices in fat for just 30 seconds—this releases their essential oils and deepens the flavor.
Add wild rice and broth
- Pour in the wild rice and stir to coat evenly with the butter and spices, about 1 minute.
- Add the vegetable or chicken broth, stirring gently.
- Increase the heat to medium-high and bring to a boil.
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Ready when: Liquid reaches a full boil across the surface
Tip: Stirring the rice in the spiced butter before adding liquid ensures even flavor throughout.
Cover and simmer
- Once boiling, reduce the heat to low and place the lid firmly on the saucepan.
- Simmer gently for 45–50 minutes without lifting the lid.
- The rice is done when all the liquid is absorbed and the grains are tender with just a slight chew in the center.
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Ready when: All liquid is absorbed and rice grains are tender but still have a slight chew
Tip: Resist the urge to stir or lift the lid during cooking—this lets steam build up evenly and cook the rice through.
Fold in apricots and almonds
- Remove the pan from heat and let it sit, covered, for 5 minutes.
- Uncover and use a fork or wooden spoon to gently fluff the rice.
- Fold in the chopped dried apricots and toasted almonds, stirring until evenly distributed.
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Ready when: Rice is fluffed and apricots and almonds are evenly distributed
Tip: Fluff gently with a fork rather than stirring aggressively to keep the grains separate and intact.
Season and finish
- Squeeze the fresh lemon juice over the pilaf and gently fold it in.
- Taste and season with salt and freshly ground black pepper to your preference.
- If using cilantro or parsley, scatter it over the top just before serving.
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Ready when: Lemon juice is incorporated and flavors are balanced
Tip: Add lemon juice at the end to brighten the warm spices and cut through the richness of the almonds.
Good to know
Tips
- Wild rice has a longer cooking time than other rice varieties (45–50 minutes is normal), so plan accordingly. The slight chew in the finished grain is intentional and adds texture.
- Toasting the almonds separately before adding them keeps them crispy and prevents them from softening in the steam—this texture contrast is key to the dish.
- If your wild rice is cooking unevenly and some grains are still hard after 50 minutes, add 2–3 tablespoons of hot broth, cover, and cook for another 5 minutes.
- This pilaf works beautifully alongside roasted root vegetables, grilled chicken, or baked salmon. It also stands on its own as a vegetarian lunch bowl if topped with a fried or poached egg.
Make ahead
Prepare the entire pilaf up to 1 day ahead. Cool to room temperature, store in an airtight container in the refrigerator, and reheat gently in a saucepan over medium-low heat (5–7 minutes), stirring occasionally. Add a splash of broth or water if the rice seems dry. Alternatively, serve at room temperature, tossing gently before plating.
Storage & reheating
Room temperature: up to 2 hours (best eaten fresh). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (thaw overnight in the fridge and reheat as above). Do not freeze the cilantro garnish separately if adding fresh; add it after reheating.
Substitutions
- sliced almonds → Sliced or chopped pecans or walnuts. Both add a slightly deeper, earthier nuttiness. Toast them the same way. Use equal amounts.
- dried apricots → Dried cranberries, dried figs, or golden raisins. Any dried fruit works; adjust sweetness to your taste. Figs and raisins will make the pilaf slightly sweeter.
- ground cinnamon → Ground cumin or smoked paprika (use ¼ teaspoon each). For a more savory, earthy Moroccan note instead of the warm sweetness of cinnamon.
- fresh cilantro or parsley → Mint or parsley. Mint pairs beautifully with apricots and almonds and adds a cool, fresh finish. Use the same amount.
