Dried fruit pilaf

Yield: 4 Servings

Measure Ingredient
1 cup Uncooked Rice
2 tablespoons Butter Or Margarine
2 cups Water
2 tablespoons Butter Or Margarine
¼ cup Dried Apricots
¼ cup Dried Prunes
¼ cup Dried Currants
¼ cup Blanched Almonds; finely chopped
2 tablespoons Honey
1 tablespoon Hot Water
\N 1 teaspoon grated orange peel.

SAUCE

Saute rice, stirring constantly, in nonstick pan with butter or margarine until translucent, about 2 minutes. Combine rice with water in steaming pan; cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes.

Prepare sauce while rice is steaming. Saute fruits and nuts in butter or margarine in nonstick pan until lightly browned, stirring frequently.

Combine honey and water; add to pan. Simmer over low heat 10 minutes or until liquid is thickened, stirring occasionally.

Fluff hot pilaf with fork before serving topped with fruit sauce.

Variation:

Make a date sauce by sauteing ½ cup slivered blanched almonds in butter or margarine. Add ½ cup each chopped dates and golden raisins. Cook, stirring frequently, 5 minutes. Stir in 1 tablespoon orange flower water or NOTES : Pilaf made with dried fruits is particularly good with roasted or barbecued pork or chicken.

Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998

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