Serves: 6



  1. Reserve 1/3 cup broth for use in Step 3. Prepare rice using 2 1/3 cups broth and 1 tablespoon butter. Follow cooking directions on the rice package.
  2. Heat oil in a medium skillet. Sauté onions, figs, and almonds for 2–3 minutes until nuts are golden.
  3. Add remaining 1/3-cup broth; heat through.
  4. Toss fig mixture into cooked rice.


  • Figs, Whole Dried by the US Department of Agriculture, public domain government resource—original source of recipe

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