Rice Pilaf With Fruit & Nuts
|Homemade chicken broth/Canned regular strength chicken broth||5 Cup (80 tbs)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Long grain white rice||2 Cup (32 tbs)|
|Whole blanched almonds||1 Cup (16 tbs)|
|Raisins/Currants||1 Cup (16 tbs)|
|Pitted dates||1 Cup (16 tbs), cut into quarters|
|Dried apricots||1 Cup (16 tbs), cut into quarters|
In a 5- to 6-quart pan, bring broth, the 1/2 cup butter, and sugar to a boil over high heat.
Add rice; stir until mixture returns to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Season to taste with salt.
Pour into a 2 1/2-quart casserole; cover and put into a 325° oven to fluff, at least 1 hour or up to 1 1/2 hours.
Meanwhile, melt 1 tablespoon butter in a 10- to 12-inch frying pan over medium heat.
Add almonds; cook, stirring, until golden brown.
Lift from pan with a slotted spoon and drain on paper towels.
Melt remaining 2 tablespoons butter in pan.
Add raisins and stir until puffy, then add dates and turn in butter; finally, add apricots and stir to heat.
If made ahead, set aside; stir over low heat to re-warm.
Pour fruits over pilaf; sprinkle with almonds.