Recipe: Lemon-Scented Date Pilaf

Lemon-Scented Date Pilaf

1 cup California dates, chopped
1/2 cup pecans
1/3 cup green onion, sliced
1/4 cup parsley, chopped
1 teaspoon lemon peel, grated
salt & pepper, to taste
3 tablespoons butter
1 1/3 cup chicken broth
1/2 cup dry sherry
1 bay leaf
2/3 cup vermicelli, broken
1 cup white rice, uncooked

In broad skillet, melt butter. Add rice and vermicelli; saute over medium high heat until lightly browned.

Stir in broth, sherry and bay leaf. Cover; cook over low heat until rice is tender and liquid absorbed, about 15 minutes.

Stir in dates, pecans, green onion, parsley and lemon peel. Season with salt and pepper. Serve hot.

Makes 6 servings
Source: California Date Commission