Fruit and Nut Rice Pilaf

Recipe from Oxmoor House

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  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 1/2 cup chicken broth
  • 1 (7-oz.) package dried fruit bits
  • 2 (8.8-oz.) packages microwave-ready long grain and wild rice (we tested with Uncle Ben's)
  • 1 cup chopped walnuts or pecans, toasted
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 teaspoon pepper


  1. Melt butter in a large skillet over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add broth and fruit; bring to a boil. Cover; reduce heat, and cook 5 minutes or until fruit is softened. Stir in rice; cook, stirring often, 4 minutes or until rice is heated. Stir in walnuts, parsley, and pepper.
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