Ingredients: 1 cup of long-grain unconverted white rice 2 tablespoons of currants 4 medium prunes, pitted and cut lengthwise into narrow strips 4 tablespoons of butter 1/2 cup of dried apricots, cut into narrow strips 1/4 cup of finely chopped blanched almonds 1 tablespoon of honey Directions:1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels. 2. Melt the butter in a 10- to 12-inch 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. Serve hot. |