Fruited Rice with Mushrooms & Almonds

This rice pilaf is loaded with dried apples, apricots, dates, raisins, and prunes that plump up as the basmati cooks, turning each forkful into something sweet, chewy, and aromatic. Sliced mushrooms and slivered almonds add savory contrast and crunch so it doesn’t read as dessert.

The fruits go in early with the rice so they have time to rehydrate and release their natural sugars into the cooking liquid. Mushrooms, almonds, and cinnamon join halfway through. Adding the mushrooms later keeps them from turning to mush.

Basmati is the right rice here. Its long, separate grains stay fluffy and don’t clump together under all that fruit. Short-grain rice would turn this into a sticky mass.

Kitchen Tips

• Rinse the basmati rice until the water runs clear before cooking. This removes excess starch and prevents gummy results.
• Stir gently and only when needed. Aggressive stirring breaks the grains and releases starch.
• The dried fruits absorb a lot of water. You may need to add a splash more liquid than usual to keep the rice from drying out.
• This dish works as a vegetarian main or a side for poultry, fish, beef, or veal.

Variations

• Toast the almonds in a dry skillet before adding for a deeper, nuttier flavor.
• Add ½ teaspoon cardamom and a pinch of saffron for a more Persian-inspired pilaf.
• Swap almonds for pistachios and add dried cranberries instead of prunes for a brighter color palette.