MIXED RICE PILAF WITH DRIED CHERRIES, APRICOTS AND CINNAMON

MIXED RICE PILAF WITH DRIED CHERRIES, APRICOTS AND CINNAMON image

Yield 8-10 people

Number Of Ingredients 11

2 Tbs. unsalted butter
1 cup chopped sweet onion
2 tsp. curry powder
1.5 cups brown basmati rice
.5 cup wild rice
1 cinnamon stick
1 orange zest strip 3 inches long and .5 inch wide plus extra for garnish
4.5 cups of chicken stock
.5 cup dried apricots cut into pieces
.5 cup dried pitted cherries
.5 cup sliced almonds

Steps:

In a large, wide saucepan over low heat, melt the butter. Add the onion and saute, stirring until golden, about 5 mins. Add the curry powder and stir to blend. Stir in the brown basmati rice, wild rice, cinnamon stick and orange zest. Cook stirring for 2 mins. Add the stock, aprictos and cherries and increase the heat to high. Bring to a boil stirring once. Cover, reduce the heat to med-low and cook until the stock is absorbed and the rice is tender, about 55 mins. Remove from heat and let stand covered for 10 mins. Meanwhile in small dry fry pan over med-low heat, toast the almonds, stirring constantly until golden about 3 mins. Remove from heat. Spoon pilaf into a warmed serving bowl, discarding the cinnamon stick and orange zest. Sprinkle with the toasted almonds and additional orange zest. Serve immediately.