Lemon-Scented Date Pilaf


  • 1 cup California Dates, chopped
  • 1/2 cup Pecans
  • 1/3 cup Green Onions, sliced
  • 1/4 cup Parsley, chopped
  • 1 tsp Lemon Peel, grated
  • Salt and Pepper to taste
  • 3 tbsp 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 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 onions, parsley and lemon peel. Season with salt and pepper. Serve hot.
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