Side Dishes > Russia > Chrov Plav >
Rice Pilaf with Fruit & Nuts
1 C long-grain white rice
2 TBS currants
4 medium prunes, pitted & cut lengthwise into narrow strips
4 TBS butter
1/2 C dried apricots, cut into narrow strips
1/4 C blanched almonds, finely chopped
1 TBS honey
2 C water
Soak currants and prunes in a bowl of warm water for about fifteen minutes; drain and pat-dry with paper towels. Melt butter in a skillet over medium heat; add apricots, currants, prunes and almonds. Reduce heat to simmer and cook uncovered for about five minutes. Stir in honey and rice. Cover with two cups of water and bring to a boil. Reduce the heat to low; cover skillet and simmer for twenty-five minutes or until liquid has been absorbed. Serve hot.
*Recipe derived from Rus-Cuisine.
Food Fare Culinary Collection: Russian Kitchen
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