Dried Fruit Pilaf

4 Servings

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Dried Fruit Pilaf Ingredients

1 c Uncooked Rice	1/4 c Dried Prunes
2 tb Butter Or Margarine	1/4 c Dried Currants
2 c Water	1/4 c Blanched Almonds; finely
SAUCE	2 tb Honey
2 tb Butter Or Margarine	1 tb Hot Water
1/4 c Dried Apricots

Instructions for Dried Fruit Pilaf

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 1/2 cup slivered blanched almonds in butter or margarine. Add 1/2 cup each chopped dates and golden raisins. Cook, stirring frequently, 5 minutes. Stir in 1 tablespoon orange flower water or 1 teaspoon grated orange peel. 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 on Jan 04, 1998

Main Ingredient: FruitCuisine: Uncategorized