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Apricot-Cranberry Rice

2 Jun

Apricot-Cranberry Rice

I made this to go along with some simple pan-seared chicken the other night and just realized I had forgotten to post it! This rice dish has a sticky, sweet taste due to using apricot jelly along with a hint of toasted sesame seed which reminds me of Asian flavors. Therefore, I recommend serving this as an Asian side dish with chicken, pork, or fish.

For the rice:

2 cups low-sodium chicken or vegetable broth

2 teaspoon minced garlic

1 tsp sesame oil

1 teaspoon salt

1 cup dry rice of your choice

1/2 cup apricot jelly or jam

1/4 cup dry sherry

2 tablespoon dried cranberries

Boil the broth, garlic, oil, and salt in a saucepan; stir in rice and cook according to package directions. In a small saucepan, simmer apricot jelly, sherry, and cranberries about 10 minutes or until it’s a sticky mixture. Once rice is cooked, add the apricot mixture and serve hot.


I rather enjoyed the sweetness of this rice dish opposed to the regular, plain rice. If cranberries aren’t to your liking, any number of dried fruits could be used as well as using another type of jam/jelly. Orange marmalade, perhaps? I slightly adapted this recipe from Cuisine Lite.

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Sauteed Zucchini Strips

17 May

Zucchini 4.1

I found this wonderfully simple recipe in Cuisine Lite magazine several months ago but had yet to try it until recently. Unsure of how flavorful this dish would turn out, I was skeptic. Thankfully I prepared it for dinner one night and it received rave reviews! The simplicity of the dish brings out the flavor of the zucchini but the options of adding in other flavors are endless! The zucchini does cook down quite a bit so more zucchini than called for may be needed if making for a larger crowd than just two people.

For the Zucchini:

2 large zucchinis

about 1/4 yellow onion, thinly sliced

1 tablespoon olive oil

salt and pepper to taste

With a carrot peeler, slice around the zucchini. Slice the onion into thin strips. Over medium heat, saute the zucchini strips with the onion and olive oil until the zucchini is wilted and onions are translucent. Add salt and pepper to taste. Done!


This can be served as a side dish or as a meal in itself. I scrounged around the kitchen for Parmesan cheese to add on top, but came up empty handed. Garlic, chicken, or pasta could all be tasty additives.

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