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Rice Pilaf With Fruit & Nuts Recipe
|Homemade chicken broth/Canned regular strength chicken broth||5 Cup (80 tbs)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Long grain white rice||2 Cup (32 tbs)|
|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|
Serving size: Complete recipe
Calories 4598 Calories from Fat 1803
% Daily Value*
Total Fat 201 g309.4%
Saturated Fat 86.7 g433.7%
Trans Fat 0 g
Cholesterol 340.6 mg
Sodium 3475.3 mg144.8%
Total Carbohydrates 668 g222.7%
Dietary Fiber 46.7 g186.7%
Sugars 284.5 g
Protein 78 g156.9%
Vitamin A 173.2% Vitamin C 10.1%
Calcium 72.5% Iron 88.4%
*Based on a 2000 Calorie diet
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.