Rice and Apple Salad

From your share:
1-2 apples, diced

From your garden:
cilantro

From your kitchen:
olive oil
2 T butter or olive oil
1 onion, chopped
2 garlic cloves, chopped
¼ t cinnamon
2 1/4 c brown rice
2 scallions, sliced
3/4 c almonds, chopped
6 dry apricots, snipped into small pieces

Heat some oil and the butter in a skillet. Add the onion and garlic and cook until softened, about 8 minutes. Add the cinnamon and the rice and stir for a bit. Add about 4 cups of water, some salt, and bring to a boil. Reduce heat to extremely low, cover, and steam until the rice is cooked, about 45 minutes. While the rice steams, sauté the scallions, almonds, apricots, and apples in a small saucepan in some more butter or oil until softened and lightly colored, about 3 minutes. Fold into the finished rice and cilantro.

From: ChefJonathanMiller