Dried Apricot And Prune Rice Bake Recipes

DRIED APRICOT AND PRUNE RICE BAKE

Steps:

• Coat large non-stick skillet with cooking spray; add margarine and place over medium-high heat until hot.
• Add rice and onion and saute until rice is browned and onion is tender.
• Spoon this mixture into a 1 1/2 quart casserole or oven-proof dish that has been coated with cooking spray.
• Add diced apricots and prunes, mixing well.
• Meanwhile, in a large non-stick skillet combine water, bouillon granules, and thyme and bring to a boil.
• Pour the water mixture over the rice mixture in the casserole dish.
• Cover and bake at 350 degrees F. for 20 minutes or until rice is tender and liquid is absorbed.
• Sprinkle with almonds.

APRICOT PRUNE COFFEE CAKE

Steps:

• Preheat oven to 350*F.
• Butter a 10" tube or Bundt pan and dust with flour.
• Coarsely chop apricots and prunes. Toss to combine.
• Sift together flour, baking soda, baking powder and salt. Set aside.
• Beat butter until fluffy.
• Gradually beat in sugar, then eggs, one at a time.
• Add vanilla.
• Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
• Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
• Sprinkle with 1/3 of streusel mixture.
• Repeat, layering the remaining batter and streusel twice.
• Bake 55 to 60 minutes, or until cake tester comes out clean.
• Let cool in pan 20 minutes.
• Remove from pan to platter.
• Sift icing sugar over top if desired.
• This cake can be served warm.

MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES

Steps:

• Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
• One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
• Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
• Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
• Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
• NOTE:.
• This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

BROWN RICE PUDDING WITH PRUNES AND APRICOTS

Steps:

• In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
• Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
• Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
• Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
• Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
• Spread the rest of the rice on top and cover this with the remaining fruit.
• Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
• At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.

FRAGRANT APRICOT RICE

Steps:

• In a hot heavy bottom pan heat butter and oil
• Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
• Add zest and water simmering covered over low heat for 20-25 minutes
• Fluff with fork and season with salt and pepper
• Top with cashews and garnish with fresh basil