This old Alsatian dish of rice and fruit sautéed in veal fat is typical of so many simple, seasonal recipes. It is adapted from La Cuisine Juive en Alsace by Freddy Raphaël. The dried fruit, mixed with an onion and sautéed in a little veal fat with prunes and raisins, transforms the rice into a magnificent dish. I have substituted vegetable oil for the suggested veal fat, and I usually serve this rice dish alongside a meat dish.

　　

Ingredients

8 servings

　　1/4 cup vegetable oil

　　1 medium onion, peeled and diced

　　3 cups long-grain rice

　　1 cup prunes, pitted and halved

　　1 cup raisins

　　1 tablespoon salt, or to taste

　　1/2 teaspoon ground cinnamon

　　

Step 1

Pour the oil into a medium saucepan or a deep sauté pan. Toss in the onion, and sauté over medium heat until translucent.

　　

Step 2

Add the rice, and continue sautéing for a minute or two, or until the rice is coated with the oil. Stir in the prunes, raisins, salt, and cinnamon, and add 8 cups water. Bring to a boil, cover, and simmer for 20 minutes, or until the rice is done.

　　Quiches, Kugels, and Couscous