- Melt butter in medium skillet over medium high heat. Add pine nuts; cook and stir 2-3 minutes until lightly browned.
- Remove nuts from skillet with a slotted spoon and set aside. Add rice to skillet; cook and stir until rice is golden brown, stirring frequently.
- Stir in the broth and bring to a boil. Reduce the heat and cover. Simmer 20 minutes until rice is tender and liquid is absorbed.
- Add nuts, apricots and onions; cook covered over low heat 5 minutes.
Makes 7 servings of 1/2 c. each.