Rice Pilaf with Dates and Cherries

February 26, 2010

I like rice.  It’s quick and easy.  It’s versatile.  But it can get boring so I decided to sweeten the pot a bit.  I tend to forget about dry fruits but perusing the selection at the grocery store reminded me of how much I like dates.  Dried cranberries are okay but cherries are even better.  I threw in a handful of almonds because they were already in the pantry.

Try this with your favorite fruits and/or nuts and see what happens. It would be hard to go wrong!

  • Basmati or Jasmine Rice, 2 cups
  • Shallots, 2 or 3
  • Dried Dates, about 1/3 cup when chopped
  • Dried Cherries, about 1/3 cup
  • Olive Oil
  • Chicken Stock, 4 cups
  • White Wine, about a cup
  • Slivered Almonds, about 1/3 cup

Slice the shallots.Chop the dates if they’re not already chopped.  I didn’t want sugared dates so I had to buy them whole and chop them myself.In a large, heavy saucepan heat enough olive oil to generously cover the bottom of the pan.  Add the shallots and cook over medium heat until they begin to soften, stirring occasionally.Add the rice.And the fruit.  You can see that I didn’t really measure 1/3 cup.  I just threw in a handful.  It doesn’t matter. Just  put some in there.Stir over medium heat until the rice begins to turn a brighter shade of white.Add the wine and cook until the wine is mostly absorbed.  Then add the broth and bring to a low boil.  Cover the pot reduce the heat to low.  Cook without disturbing for about 20 to 25 minutes.Remove the rice from the heat, uncover and let it sit for a minute or two.  Stir in the almonds.Serve and enjoy!

What fruit and nut combo sounds good to you?  Share your ideas!

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{ 3 comments… read them below or add one }

1 Memoria February 26, 2010 at 4:18 pm

I love the new profile pic! You look totally different from the other one!

This looks like a fantastic recipe. Thanks for sharing.


2 DailyChef March 2, 2010 at 5:55 pm

This looks very good! I can think of so many things that this could go well with.


3 Karen Bove March 2, 2010 at 6:06 pm

It was quite tasty. I served it with the Roasted Beets and Citrus Roasted Chicken but it’d go with a lot. I think I’ll do it next time I do Mustard-Thyme Pork.


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