Fruited Rice Pilaf
|Long grain brown rice||1 Cup (16 tbs)|
|Vegetable stock||2 Cup (32 tbs)|
|Cashews||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Coarsely chopped dried apricots||1⁄4 Cup (4 tbs)|
|Pitted dates||1⁄4 Cup (4 tbs)|
In a 2 quart pan, combine rice, salt, and vegetable stock.
Cover and bring to a boil over high heat.
Reduce heat to low; and simmer until rice is tender and liquid is absorbed (about 45 minutes).
Meanwhile, in a small frying pan over medium low heat, melt butter.
Add nuts and cook until golden.
Remove from pan with a slotted spoon and set aside.
Add raisins, apricots, and dates to pan and cook, stirring, for 2 minutes.
When rice is cooked, stir in dried fruits; cover and let stand for 5 minutes.
Stir in nuts just before serving.