Rice Pilaf with Dried Fruit & Almonds

12 dried apricot halves
1 T. margarine
1 medium onion, chopped
1 c. jasmine or white rice
1/4 t. ground cardamom
Salt to taste
1/4 t. pepper
2-1/2 c. reduced-sodium vegetable broth
1/2 c. golden raisins
1/3 c. slivered almonds, toasted
Fresh rosemary sprigs for garnish

Snip apricots with kitchen shears into small slivers (about 1/3 c. total).

Melt margarine in large nonstick saucepan over medium heat. Saute onion, rice, cardamom, salt, and pepper until rice is toasted, about 8 minutes.

Stir in broth, raisins, almonds, and apricots, and bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 120.