ezRecipe-Zee: Cooking Recipe: How to make Mixed Rice Pilaf With Dried Cherries, Apricots And Cinnamon

Mixed Rice Pilaf With Dried Cherries, Apricots And Cinnamon

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Date Added:	November 20, 2008
Calories:	140
Serves:	8
Prep. Time:	0:00
Category:	Rice / Grains, Sides / Condiments, Copy Cat / Restaurant

Ingredients:

2     tablespoons   unsalted butter
1     cup           chopprd sweet onion
                    = (such as Vidalia)
2     teaspoons     curry powder
1 1/2 cups          brown basmati rice
1/2   cup           wild rice
1                   cinnamon stick
1                   orange zest strip, 3" long by 1/2" wide
                    extra for garnish (optional)
4 1/2 cups          reduced-sodium chicken broth
1/2   cup           dried apricots
1/2   cup           dried pitted cherries
1/2   cup           sliced almonds

Directions: one line for each direction. When saved the lines will be numbered.

In a large, wide saucepan over low heat, melt the butter. Add the onion and sauté, stirring, until golden, about 5 minutes. Add the curry powder and stir to blend. Stir in the brown basmati rice, wild rice, cinnamon stick and orange zest. Cook, stirring, for 2 minutes.
Add the broth, apricots and cherries and raise the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low, and cook until the broth is absorbed and the rice is tender, about 55 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Meanwhile, in a small, dry fry pan over medium-low heat, toast the almonds, stirring constantly, until golden, about 3 minutes. Remove from the heat.
Spoon the pilaf into a warmed serving bowl, discarding the cinnamon stick and orange zest. Sprinkle with the toasted almonds and additional orange zest, if using. Serve immediately.
This recipe yields 6 to 8 servings.
Comments: The trademark of a true pilaf is that the rice (or other grain) is always first sautéed in butter before the broth is added. This special-occasion pilaf, made nontraditionally with brown basmati and wild rices, is punctuated with dried apricots and cherries. You can substitute raisins for the cherries and omit the apricots, if you like.

Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998)

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 140

Calories from Fat 47.5%

Total Fat

Cholesterol

8mg

Sodium

4mg

Carbohydrate

16g

Dietary Fiber

Protein

Points 3

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com