Instructions: Saute rice, stirring constantly, in nonstick pan with butter or margarine until translucent, about 2 minutes. Combine rice with water in steaming pan; cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes.

Prepare sauce while rice is steaming. Saute fruits and nuts in butter or margarine in nonstick pan until lightly browned, stirring frequently.

Combine honey and water; add to pan. Simmer over low heat 10 minutes or until liquid is thickened, stirring occasionally.

Fluff hot pilaf with fork before serving topped with fruit sauce.

Variation:
Make a date sauce by sauteing 1/2 cup slivered blanched almonds in butter or margarine. Add 1/2 cup each chopped dates and golden raisins. Cook, stirring frequently, 5 minutes. Stir in 1 tablespoon orange flower water or 1 teaspoon grated orange peel.

NOTES : Pilaf made with dried fruits is particularly good with roasted or barbecued pork or chicken.

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