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1 cup long-grain white rice
2 tbsp currants
4 medium prunes
4 tbsp of butter
0.5 cup of dried apricots
1/4 cup of finely chopped silvered almonds
1 tbsp honey
Pit prunes, cut lengthwise into thin strips, and soak in a warm water for about 15 minutes, then drain on paper towels.
Soak currants in a bowl of warm water for 15 minutes, then drain them on paper towels.
Pit apricots, and cut lengthwise into thin strips, soak in a warm water for about 15 minutes, then drain on paper towels.
Melt the butter in a 10- to 12-inch deep skillet over high heat and add the apricots, currants, prunes and almonds.
Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored.
Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat.
Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed.