Fruited Rice Pilaf Recipe
Ingredients
| Long grain brown rice | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Vegetable stock | 2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Cashews | 1/4 Cup (16 tbs) | |
| 1/4 cup each raisins and coarsely chopped dried apricots and pitted dates | ||
Directions
In a 2 quart pan, combine rice, salt, and vegetable stock.
Cover and bring to a boil over high heat.
Reduce heat to low; and simmer until rice is tender and liquid is absorbed (about 45 minutes).
Meanwhile, in a small frying pan over medium low heat, melt butter.
Add nuts and cook until golden.
Remove from pan with a slotted spoon and set aside.
Add raisins, apricots, and dates to pan and cook, stirring, for 2 minutes.
When rice is cooked, stir in dried fruits; cover and let stand for 5 minutes.
Stir in nuts just before serving.
Cover and bring to a boil over high heat.
Reduce heat to low; and simmer until rice is tender and liquid is absorbed (about 45 minutes).
Meanwhile, in a small frying pan over medium low heat, melt butter.
Add nuts and cook until golden.
Remove from pan with a slotted spoon and set aside.
Add raisins, apricots, and dates to pan and cook, stirring, for 2 minutes.
When rice is cooked, stir in dried fruits; cover and let stand for 5 minutes.
Stir in nuts just before serving.
Chef
