Brown Rice and Fruit Ring


¾ cup dried apricots
¾ cup dried figs
¾ cup dried peaches
¾ cup dried dates
½ cup golden raisins
Apple Juice
2 cups brown rice
1 teaspoon cinnamon
½ cup butter
¾ cup whole pecans
1 teaspoon salt
Mint leaves


Coarsely chop dried fruit and soak in apple juice to cover until plump, preferably overnight. Drain. Cook rice according to package directions. Mix all ingredients together and pack into a well-buttered mold. Bake 10 minutes in a 350° oven. Let sit 5 minutes to cool slightly and unmold on serving dish. Garnish with whole pieces of fruit and mint leaves.

Serves: 20

Preparation time: 1 Hour

Approximate calories per serving: 250

Suggested Menu

Relish Plate
Roast Turkey
Brown Rice and Fruit Ring
Brussels Sprouts
Pumpkin Custard

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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