1 tbsp. plus 1 tsp. butter
1/2 oz. blanched almonds, chopped
4 dried apricot halves, cut into thin strips
2 lg. pitted prunes, cut into thin strips
2 tbsp. dark or golden raisins
1 1/2 c. water
4 oz. uncooked regular long grain rice
2 tsp. honey
1/4 tsp. salt

In 1 1/2 quart nonstick saucepan heat butter over medium heat until bubbly and hot; add almonds, apricots, prunes and raisins and saute until almonds are lightly browned, about 3 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and let simmer until liquid is absorbed and rice is tender, about 20 minutes. Makes 4 servings.