Festive Fruit and Nut Rice

Diced tomato, raisins, apricots and pine nuts add a festive flavor to this simple rice dish. Use brown rice if you prefer a chewier texture and a nutlike flavor. Serve with roasted meat or poultry.


  • 1 cup long grain white or brown rice
  • 1/4 cup pine nuts (or other chopped nuts)
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 medium tomato, chopped
  • 1/2 cup Sun-Maid Natural Raisins
  • 8 to 10 Sun-Maid California Apricots, sliced into thin strips (1/4 cup)
  • 1/4 teaspoon pepper
  • Salt to taste

  • Directions:

    COOK rice according to package directions, (omitting oil and salt).
    TOAST pine nuts in a large skillet over medium heat, shaking pan frequently until pine nuts are golden brown. Add oil, onion and garlic and cook until onion begins to brown, about 5 minutes.
    STIR in tomato and cook until most of the moisture evaporates. Add cooked rice, raisins, apricots, pepper and salt to taste. Stir over low heat just until combined.

    Makes 5 servings.