Fruit-Studded Rice Pilaf 2 tablespoons butter or margarine 1 cup long-grain white rice 2 tablespoons finely chopped onions 2 cups water 1 teaspoon chicken, beef or vegetable base or bouillon granules 1/3 cup chopped dried apricots 1/3 cup golden raisins 1 tablespoon packed brown sugar Melt butter in large skillet over medium heat; add rice and onion. Cook, stirring constantly, for 3 to 4 minutes or until rice is golden brown. Add water, base or bouillon, apricots, raisins and sugar. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and most of liquid is absorbed. Makes 4 servings.
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