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Nutrition Facts
Serving Size 1 (312g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon candied ginger dried lavender blossoms
Calories 460
Calories from Fat 171		(37%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 1145mg		47%
Potassium 705mg		20%
Total Carbohydrate 63.5g		21%
	Dietary Fiber 5.5g	22%
	Sugars 17.6g
Protein 11.7g		23%
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Savory Rice Pilaf With Lavender & Apricots

Recipe #66672 | 35 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: venus2
Jul 14, 2003

I got this recipe from the herb gardeners at Festival Hill in Round Top, Texas. It is the most beautiful pilaf and has a lovely taste. Just don't tell finicky eaters what's in it.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons butter
1/2 cup chopped onion
1 cup thin sliced celery
1 garlic clove, peeled &, mashed
1 cup rice
2 1/2 cups chicken broth
1 tablespoon candied ginger
2 tablespoons dried lavender blossoms (4 tbsp fresh)
1 teaspoon salt
1/4 cup currant
1/2 cup snipped dried apricot
2 tablespoons lemon juice
1/2 cup toasted almond or chopped pistachios
2 tablespoons chopped fresh parsley
2 1/2 tablespoons chopped fresh spearmint

Directions

1
Melt butter in medium saucepan; gradually add onion and celery; cook until wilted. Add garlic and rice; stir until thoroughly coated with butter.
2
Add broth, ginger, lavender and salt.
3
Bring to boil; reduce heat to low.
4
Cover and cook without stirring until liquid is absorbed.
5
When rice is tender, stir in currants, apricots, and lemon juice.
6
Remove from heat and let stand covered to soften fruits.
7
Add nuts and herbs and mix well.
8
Serve immediately.

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Featured Reviews for This Recipe

From: Spyce

On Jan 15, 2008

This was by far very intresting. I have never used lavender before and I must say it was an aquierred taste for my taste buds. I think my brain is used to associating lavender with soap or shampoo or lotion thats why it tasted a bit complex on my pallet at first. I did love the dish and will make it again just that I will use less lavender and incress the amounts as my taste buds ajust to it at time goes by. If you have never eaten lavender before I think 2 tablespoons is too much. Id suggest 1/2 table spoon for first timmers. I had a hard time finding red curranst, is there a suggestion for a good substition? Whole foods only has dried black currants because this fruit is not in season. Will that be ok to use or will it throw off the whole taste of the recipe?

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From: Kathy228

On Apr 14, 2007

Some complex flavors here. I never cooked with lavendar before, I like the taste of it. I found it in a pot at my local greenhouse. I think I would use half the lemon juice next time. Other than that, it's brimming with good stuff and flavor. Thanks Venus.

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From: Meg Sweetland Baker

On Feb 16, 2007

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From: StrikingEyes00

On Feb 15, 2007

You should change the name from savory to heavenly! The blend of flavors was out of this world! I can't even say anymore because I can't find the words to describe this dish. Both my bf and my son loved it! Thank you, Venus! The only problem I had was that I couldn't find the lavendar at my grocery store... So, I left it out, but I will definitely be making this again and will go on a search for the lavendar.

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