Rice Pilaf with Dried Apricots and Dates

In 2016, sixty members of the International Nut and Dried Fruit Congress (INC) visited Sun-Maid as part of the California Nut and Dried Fruit tour, inspiring this recipe.

Makes about 6 cups rice, 6-8 servings


  • 1 cup basmati rice (uncooked)
  • 1 tablespoon olive or canola oil or ghee
  • One 2-inch cinnamon stick
  • 1/4 medium onion, sliced into thin strips
  • 3 1/2 cups vegetable stock or part water
  • 1/2 teaspoon salt or to taste
  • 1/2 cup Sun-Maid California Apricots, chopped
  • 1/2 cup Sun-Maid Chopped Dates
  • 2 tablespoons butter


    RINSE rice in a colander and drain well.
    HEAT oil in a large saucepan until hot. Add cinnamon stick and let sizzle for 10 seconds. Add onion and cook until just beginning to brown.
    ADD rice; stir to coat with oil.
    ADD vegetable stock or water and salt. Bring to a simmer. Cover, reduce heat to low and simmer gently 15-20 minutes, until liquid is absorbed and rice is cooked.
    REMOVE cinnamon stick. Stir in apricots, dates and butter. Let stand 5 minutes before serving.

    Per Serving: 230 calories, 6.2 g fat (2.7 g fat, sat), 10.2 mg cholesterol, 2.8 g protein, 42.2 g carbohydrate, 777.5 mg sodium, 2.5 g fiber