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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rice Pilaf with Fruit & Nuts Recipe

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This recipe for Rice Pilaf with Fruit & Nuts is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. chicken broth
1/2 c. (1/4 lb.) butter
1/2 t. sugar
2 c. long grain rice
salt
3T. melted butter
1 c. whole blanched almonds
1 c. raisins
1 c. pitted dates, quartered
1 c. apricots (dried), quartered
Directions:
Directions:
1. In a 5- to 6-quart pan, bring broth, the 1/2 cup butter and sugar to a boil over high heat.
2. Add rice; stir until mixture returns to a boil.
3. Reduce heat, cover and simmer for 15 min.
4. Season to taste with salt.
5. Pour into a 2 1/2 qt. casserole, cover and put into a 325 °F oven to fluff, at least 1 hr. or up to 1 1/2 hrs.
6. Meanwhile, melt 1 T. butter in a 10- to 12-in. frying pan over medium heat.
7. Add almonds; cook, stirring, until golden brown.
8. Lift from pan with a slotted spoon and drain on paper towels.
9. Melt remaining 2 T. butter in pan.
10. Add raisins and stir until puffy, then add dates and turn in butter.
11. Finally, add apricots and stir to heat. If made ahead, set aside; stir over low heat to re-warm.
12. Pour fruits over pilaf; sprinkle with almonds.

 

 

 

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