Wedding Pilaf
Serves 4
This magnificient pilaf is reserved for special occasions.
1 recipe Armenian rice pilaf (substitute water for the broth - see recipe below)
2 Tablespoons butter
1/3 cup dried apricots
1/3 cup pitted dried prunes
1/3 cup dried currants
1/3 cup finely chopped blanched almonds
2 Tablespoons honey
1 Tablespoon hot water
Preparation
Melt butter in a skillet over medium heat. Add fruit and nuts and sauté until lightly browned, stirring occasionally.
Combine water and honey and add, cook over low heat about 10 minutes until thickened, stirring occasionally.
Arrange pilaf on a serving dish, top with fruit sauce.
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Armenian Rice Pilaf
Ingredients
1 cup long grain white rice
1/4 cup fine egg noodles (or orzo, broken angel hair pasta, broken vermicelli, etc)
2 cups chicken broth
2 Tablespoons butter
Preparation
Saute noodles in butter over medium heat until lightly brown.
Add rice and continue to saute for a minute.
Slowly pour in chicken broth, bring to a boil and stir once with a fork.
Reduce heat, cover and simmer for 20 minutes.
Fluff pilaf with a fork, replace cover and allow to stand 5 to 10 minutes before serving