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Rice Pilaf With Fruit & Nuts

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Ingredients
  Homemade chicken broth/Canned regular strength chicken broth 5 Cup (80 tbs)
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Sugar 1⁄2 Teaspoon
  Long grain white rice 2 Cup (32 tbs)
  Salt To Taste
  Butter/Margarine 3 Tablespoon
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Rice

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