Dried fruit pilaf
4 Servings
Ingredients
| Quantity | 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 |
| 1 | teaspoon grated orange peel. | |
Directions
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