1 cup long-grain brown rice
1/2 tsp. salt
2 cups vegetable stock
2 T. butter
1/4 cup cashews
1/4 cup each raisins and coarsely chopped dried apricots and pitted dates

In a 2-quart pan, combine rice, salt, and vegetable stock. Cover and bring to a boil over high heat. Reduce heat to low and simmer until rice is tender and liquid is absorbed (about 45 minutes).

Meanwhile, in a small frying pan over medium-low heat, melt butter. Add nuts and cook until golden. Remove from pan with a slotted spoon and set aside. Add raisins, apricots, and dates to pan and cook, stirring for 2 minutes.

When rice is cooked, stir in dried fruits. Cover and let stand for 5 minutes. Stir in nuts just before serving. Makes 6 servings.

from Sunset Magazine’s “Vegetarian Cooking”

Some things just don’t look as good as they taste:  such is the case with this pilaf.  If you’re a carnivore, this would make a great side dish for pork, turkey, or chicken.  For vegetarians, this pilaf is The Carb on the plate next to the salad and/or cooked vegetables.