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Ingredients

• 2 Tbs. unsalted butter
• 1 cup chopped sweet onion, such as Vidalia
• 2 tsp. curry powder
• 1 1/2 cups brown basmati rice
• 1/2 cup wild rice
• 1 cinnamon stick
• 1 orange zest strip, 3 inches long and 1/2 inch
  ; wide, plus extra for garnish (optional)
• 4 1/2 cups reduced-sodium chicken stock
• 1/2 cup dried apricots, cut into pieces
• 1/2 cup dried pitted cherries
• 1/2 cup sliced almonds

Description

The Trademark Of A True Pilaf Is That The Rice (or Other Grain) Is Always First Sautéed In Butter Before The Broth Is Added. This Special-occasion Pilaf, Made Nontraditionally With Brown Basmati And Wild Rices, Is Punctuated With Dried Apricots And C

Williams-Sonoma