Combine the oil and pepper sauce in a saucepan over medium heat. Add the onions and cook, stirring, until soft and golden. Add the rice and stir to coat it evenly with oil mixture. Add the vermouth and stir until absorbed. Add the chicken broth, 1 cup at a time, until the rice absorbs the liquid. (Have extra water ready in case you need it.) Cook until the rice is tender, stirring constantly. (Brown rice takes about 15 minutes longer to cook than white rice.) Add parsley, date nuggets, chopped apricots and walnuts, and stir to mix. Serve warm.