Pistachio Pilaf

3 tbsp. Kowalski's Unsalted Butter
¼ cup chopped yellow onion
½ tsp. kosher salt, plus more for seasoning
1 cup brown basmati rice
1 cup water
½ cup low-sodium chicken broth
1 tbsp. Kowalski's Extra Virgin Olive Oil
¼ cup chopped dried apricots
¼ cup chopped pistachios
2 tbsp. thinly sliced green onion
2 tbsp. finely chopped fresh Italian parsley
1 tbsp. lemon zest
- freshly ground Kowalski's Black Peppercorns, to taste
  1. In a large skillet, melt butter over medium heat.
  2. Add yellow onion; cook until soft (about 5 min.).
  3. Season with ½ tsp. salt.
  4. Stir in rice; cook and stir until onions become translucent (about 3 min.).
  5. Increase heat to medium-high. Add water and broth to the skillet; bring to a boil.
  6. Reduce heat to low; continue cooking, covered, until liquid is absorbed and rice is tender (15-20 min.).
  7. Remove skillet from heat; fluff rice with a fork and drizzle with oil.
  8. Add apricots to the pan; let stand, covered, for 10 min.
  9. Fold in apricots, pistachios, green onion, parsley and zest.
  10. Season to taste with salt and pepper; serve immediately.