Recipe - Dried Fruit Pilaf

1 cup Uncooked Rice
2 tablespoon Butter Or Margarine
2 cup Water

SAUCE
2 tablespoon Butter Or Margarine
One fourth cup Dried Apricots
One fourth cup Dried Prunes
One fourth cup Dried Currants
One fourth cup Blanched Almonds; finely
chopped
2 tablespoon Honey
1 tablespoon Hot Water

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 One half cup slivered blanched almonds in butter
or margarine. Add One half 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 recipeludigest Volume 01 Number 446 by James and Susan Kirkland
kirkland@gj.net on Jan 04, 1998