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Melt 1/3 C butter in heavy skillet over low heat. Add almonds and saute until golden, stirring frequently. Remove almonds and place on paper towel to drain. Add raisins and dates to skillet and saute, stirring, a few minutes. Remove dried fruit and place on paper towel. Heat broth in medium saucepan. Stir in rice, remaining 1/3 C butter and salt to taste. Bring to boil over medium heat. Reduce heat and simmer, covered, 20 minutes or until liquid is absorbed and rice is tender. Transfer pilaf to serving platter. Top with sauteed almonds, raisins and dates. |