PILAFF OF FRUIT AND NUTS

A fresh and different tasting rice dish, Pilaff of Fruit and Nuts make a beautiful summer lunch or supper. Serve it with a well chilled light Sylvaner wine.

Preparation and cooking time: 40 minutes

Servings: 4-6

2 oz or 1/4 cup corn oil
4 oz or 2/3 cup dried apricots, soaked overnight, drained and chopped
2 oz or 1/3 cup dried prunes, soaked overnight, drained and chopped
3 oz or 1/2 cup seedless raisins soaked in cold water for 30 minutes and drained
2 carrots, scraped and thinly sliced
5 oz or 5/8 cup orange juice
2 large bananas
3 oz or 1/2 cup walnuts, chopped
2 tablespoons pine kernels
1 tablespoon clear honey
8 oz or 1 1/3 cups long grain brown rice, washed, soaked in cold water for 30 minutes and drained
15 oz or 1 7/8 cups water
1 small onion, sliced and pushed out into rings

In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the apricots, prunes, raisins, carrots and orange juice. Cook, stirring occasionally, for 5 minutes. Reduce the heat to low and add the bananas, walnuts, pine kernels and honey and stir well to blend.

Add the rice to the pan and pour in the water. Increase the heat to high and bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer, stirring occasionally, for 20 to 25 minutes or until the rice is tender and all the water has been absorbed.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Arrange the onion rings on top and serve.