Moroccan Rice With Apricots And Pine Nuts

1. Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften, about 30 minutes.

2. Chop and set aside.

3. Heat the oil in a skillet over medium heat; add in the pine nuts, stirring for 2 minutes, or until lightly browned.

4. Add in the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin.

5. Cook, stirring until well mixed and heated through, about 10 minutes; taste and adjust seasonings.

6. Serve.

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Nutrient	Quantity
Total fats	65.5836 g
Protein	62.4095 g
Carbohydrates	558.4538 g
Energy	3082.3008 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6077 g
Water	419.9756 g
Aspartic acid	5.9905 g
Calcium, Ca	436.1318 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2727 g
Lutein + zeaxanthin	3970.2445 g
Fiber, total dietary	20.8333 g
Fatty acids, total saturated 22:0	0.0921 g
Carotene, beta	3139.7095 g
Niacin	32.3129 mg
Vitamin A, RAE	266.7715 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	5.9152 g
Riboflavin	0.7556 mg
Tocopherol, beta	0.0014 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.3548 g
Fatty acids, total saturated 20:1	0.7262 g
Glutamic acid	12.2435 g
Stigmasterol	0.42 mg
Sodium, Na	87.863 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0574 g
Total lipid (fat)	65.5836 g
Manganese, Mn	13.7046 mg
Fructose	0.9053 g
Proline	3.0809 g
Fatty acids, total saturated 16:0	3.9407 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6096 g
Sucrose	7.396 g
Choline, total	95.8523 mg
Fatty acids, total polyunsaturated 18:1 t	0.0042 g
Sugars, total	17.4741 g
Serine	3.3123 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.3267 g
Vitamin B-6	1.3715 mg
Selenium, Se	100.197 g
Ash	9.1667 g
Tocotrienol, delta	0.0014 mg
Fatty acids, total saturated 18:1 undifferentiated	22.3944 g
Pantothenic acid	7.2183 mg
Phenylalanine	3.049 g
Beta-sitosterol	146.92 mg
Copper, Cu	2.6471 mg
Betaine	0.27 mg
Thiamin	4.1758 mg
Methionine	1.3305 g
Iron, Fe	37.3068 mg
Carbohydrate, by difference	558.4538 g
Phosphorus, P	1270.8113 mg
Folate, total	1729.7315 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	11.3941 mg
Alanine	3.4494 g
Valine	3.5728 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.2383 g
Fatty acids, total saturated 18:2 undifferentiated	26.3133 g
Glycine	2.8858 g
Carotene, alpha	14.725 g
Glucose (dextrose)	2.0136 g
Fatty acids, total saturated 14:0	0.0301 g
Zinc, Zn	12.8917 mg
Isoleucine	2.6319 g
Maltose	0.0465 g
Tocopherol, delta	0.1386 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	28.4321 g
Tocotrienol, gamma	0.4657 mg
Leucine	4.8849 g
Tocotrienol, alpha	0.0042 mg
Vitamin A, IU	5337.3615 IU
Folate, DFE	2739.8315 g
Tryptophan	0.6846 g
Vitamin C, total ascorbic acid	75.2872 mg
Phytosterols	15.2905 mg
Folic acid	1443.925 g
Fatty acids, total polyunsaturated 18:1 c	8.64 g
Fatty acids, total saturated 20:0	0.2456 g
Campesterol	47.24 mg
Starch	0.9652 g
Tyrosine	2.0723 g
Vitamin K (phylloquinone)	795.5993 g
Fatty acids, total saturated	5.6565 g
Histidine	1.4395 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0351 g
Fatty acids, total monounsaturated	23.1838 g
Threonine	2.1626 g
Folate, food	285.8065 g
Cryptoxanthin, beta	108.734 g
Vitamin E (alpha-tocopherol)	12.0029 mg
Fatty acids, total trans	0.0553 g
Fatty acids, total trans-monoenoic	0.0042 g
Magnesium, Mg	406.6005 mg
Lysine	2.3971 g
Potassium, K	2242.474 mg
Cystine	1.1439 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Rice	3.5 cups	2363.375	517.6762	4.2735
Parsley	2 tablespoons	2.736	0.4811	0.06
Cardamom	0.25 teaspoon	1.555	0.3424	0.0335
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
saffron thread	0.5 teaspoon	0	0	0
canola oil	1 tablespoon	123.76	0	14
pine nut	0.5 cup	454.275	8.829	46.1498
scallion	3	96	22.02	0.57
apricot	0.5 cup	37.2	8.618	0.3022