Sweet Pilaf with Dried Apricots and Prunes
A sweet rice dish with dried fruit—perfect for fasting days! This pilaf with dried apricots and prunes is a vegetarian dish that will please anyone with a sweet tooth as well as those observing a fast. It brings together the best of both: plenty of vitamins and minerals from the dried fruit and the nourishing qualities of rice, all in one dish.
Victoria
Recipe author
Sweet Pilaf with Dried Apricots and Prunes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
3 g
Fats 10 %
5 g
Carbohydrates 83 %
40 g
218 kcal
GI:
15
/
85
/
0
- Bring the water to a boil. While it heats, rinse the rice under running water until the water runs clear. Add the rice to the boiling water, stir, and cook covered over low heat for 15 minutes. Once the rice is tender and the water just barely covers it, add the salt and saffron and stir well until the spices are evenly distributed. Cover and cook over low heat for another 5 minutes or so—the timing is approximate; cook until all the water is absorbed. While the rice finishes, heat the olive oil in a skillet. Add both kinds of raisins, the dried apricots, and the prunes. It's a good idea to cut the larger dried fruits—left whole, they swell up and look too big and unappealing—so slice the apricots and prunes into strips. Sauté the dried fruit for a few minutes; they shouldn't brown or shrink, you just want them warmed through and infused with the oil. Add the dried fruit, along with all the oil, to the rice and stir well so it's evenly mixed in. By now the rice is fully cooked—soft and fluffy—and the dish is ready to serve as soon as it's combined; but for the rice to soak up more of the oil and the fruit to plump further, it's best to keep the finished pilaf covered for another 5–10 minutes. Spoon the pilaf onto plates and serve. This dish is sure to please not just adults but kids too, and it makes a great option for a Lenten or light menu. Pilaf with dried fruit keeps well in the refrigerator and can be served cold—it's every bit as good as freshly made, which makes it a real time-saver for breakfast on a busy weekday. Enjoy, and have a great day!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Saffron - 310 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Prunes - 227 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
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