Recipe: Dried Fruit Pilaf

Recipe: Dried Fruit Pilaf

By Gail Watson, Contributing blogger

Dried fruit is a wonderful addition to any diet, especially when fresh is out of season. Get some fresh ideas on how to use dried fruit and the recipe for my Dried Fruit Pilaf.

Sweet and Savory
Sprinkle raisins in your morning oatmeal or yogurt, stir into a cookie recipe, or simply eat right out of hand. For a change of pace, think about adding dried fruits to some savory dishes.

Dried cherries on a green salad adds a nice chewy texture and subtle sweetness. Dried apricots can be pureed with garlic, rosemary and olive oil for make a delicious topping on roasted meats or cheeses. My favorite is to add dried fruits to rice pilaf. I make a big batch at the beginning of the week and use it to jazz up a rotisserie chicken for dinner mid-week, or pack into my lunch box the next day.

Dried Fruit Pilaf
Serves 8

2 tablespoons canola oil
2 cloves garlic, minced
1 ½ cups brown basmati rice
¼ cup apricots, diced
¼ cup dried cherries
2 ¾ cups vegetable stock
¼ teaspoon salt
2/3 cup unsalted pistachios

Heat oil in a large saucepan over medium heat. Add garlic and stir for 2 minutes. Add the rice and dried fruit; stir to coat well. Add vegetable stock and salt, raise heat and bring to the boil. Once boiling, reduce heat to low and simmer, covered without stirring, until rice is tender, about 17 minutes. Remove pan from the heat and add the nuts. Recover and let rest for 10 minutes. Fluff rice with a fork and serve.

Nutrition Information (per serving):

Calories: 238; Total Fat: 7 grams; Sat Fat: 1 gram, Protein: 5 grams; Carbs: 38 grams; Sugar: 7 grams; Fiber: 3 grams; Sodium: 190 grams

TELL ME: What’s your favorite way to cook with dried fruits?

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