Best Dried Apricot And Prune Rice Bake Recipes

APRICOT-PECAN WILD RICE

Steps:

• In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

WILD RICE STUFFING

Steps:

• Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
• Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
• Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
• Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
• Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
• Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.

DRIED APRICOT AND PRUNE RICE BAKE

Steps:

• Coat large non-stick skillet with cooking spray; add margarine and place over medium-high heat until hot.
• Add rice and onion and saute until rice is browned and onion is tender.
• Spoon this mixture into a 1 1/2 quart casserole or oven-proof dish that has been coated with cooking spray.
• Add diced apricots and prunes, mixing well.
• Meanwhile, in a large non-stick skillet combine water, bouillon granules, and thyme and bring to a boil.
• Pour the water mixture over the rice mixture in the casserole dish.
• Cover and bake at 350 degrees F. for 20 minutes or until rice is tender and liquid is absorbed.
• Sprinkle with almonds.

BAKED RICE PUDDING WITH APRICOTS

Steps:

• Preheat the oven to 300 degrees F.
• In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
• Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

APRICOT AND PISTACHIO BAKED RICE

Steps:

• Preheat oven to 350°F.
• Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
• Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
• Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
• Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.

WILD RICE STUFFING WITH DRIED APRICOTS AND PECANS

Steps:

• In a medium saucepan over medium high heat combine the rice, stock, 1/4 t.
• salt and 2 cups water.
• Bring to a boil.
• Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.
• If all the liquid isnt absorbed dont worry about it, as long as the rice is done.
• Add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.
• Taste and add remaining salt if you want and pepper to taste.
• Drain if needed.
• Stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.

APRICOT PRUNE COFFEE CAKE

Steps:

• Preheat oven to 350*F.
• Butter a 10" tube or Bundt pan and dust with flour.
• Coarsely chop apricots and prunes. Toss to combine.
• Sift together flour, baking soda, baking powder and salt. Set aside.
• Beat butter until fluffy.
• Gradually beat in sugar, then eggs, one at a time.
• Add vanilla.
• Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
• Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
• Sprinkle with 1/3 of streusel mixture.
• Repeat, layering the remaining batter and streusel twice.
• Bake 55 to 60 minutes, or until cake tester comes out clean.
• Let cool in pan 20 minutes.
• Remove from pan to platter.
• Sift icing sugar over top if desired.
• This cake can be served warm.

MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES

Steps:

• Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
• One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
• Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
• Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
• Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
• NOTE:.
• This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

APRICOT RICE STUFFING

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in the rice, apricots, parsley and seasonings. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS

Steps:

• Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
• Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
• Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
• Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
• Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
• Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.