Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
In a large pot, heat the broth to a boil, then reduce heat, add rice, and simmer, covered, about 45 minutes or until tender. Drain.
In a large heatproof serving dish, combine the cooked rice with the onions, apricots, raisins, parsley, and toasted pine nuts. Toss gently.
In a glass jar with a lid, combine the oil, vinegar, orange juice and zest, garlic, salt, and pepper. Shake vigorously to blend well. Pour over the rice mixture and toss gently. Heat in the oven to serving temperature and serve hot. You may also serve chilled as a cold salad.