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Fruited Rice Pilaf

Veggie.Lover's picture
  Long grain brown rice 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Vegetable stock 2 Cup (32 tbs)
  Butter/Margarine 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1461 Calories from Fat 383

% Daily Value*

Total Fat 45 g68.6%

Saturated Fat 19.1 g95.3%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1902.8 mg79.3%

Total Carbohydrates 252 g84.2%

Dietary Fiber 18.7 g74.8%

Sugars 80.8 g

Protein 25 g49.7%

Vitamin A 51.1% Vitamin C 3.1%

Calcium 12.7% Iron 41.5%

*Based on a 2000 Calorie diet

Fruited Rice Pilaf Recipe