Combine rice and three cups water in a pot; bring to a boil.

Cover, reduce heat, and simmer for 45 minutes. Check that the grains are fully cooked (you may need to cook an extra 10 or 15 minutes). Set aside.

Slice onions into thin half-moons and toss in a baking pan with one teaspoon olive oil.

Bake at 400 degrees Fahrenheit for 10 to 15 minutes or until onions are softened and edges are dark brown.

Combine rice, onion, scallions, and apricots in a large bowl. Toss gently.

Combine remaining one teaspoon oil, two tablespoons water, vinegar, orange rind, salt, and pepper. Pour over rice mixture. Stir to combine. Serve warm or at room temperature.