Rice Pilaf

Southern Living
Rice PilafRecipe
Photo: Beth Dreiling Hontzas; Styling: Kacy Carroll
Makes 6 servings


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1 cup diced red onion
3 tablespoons butter, melted
1 1/2 cups halved seedless red grapes
1/2 cup sweetened dried cranberries
2 tablespoons white or regular balsamic vinegar
2 (8.5-oz.) pouches ready-to-serve basmati rice*
3/4 cup chopped toasted pecans
1/2 cup chopped fresh parsley
1/2 teaspoon salt


Prep: 20 Minutes

Sauté onion in melted butter in a large skillet over medium-high heat until tender; stir in grapes, dried cranberries, and balsamic vinegar. Stir in rice, pecans, parsley, and salt; cook, stirring often, until thoroughly heated.

*2 (8.8-oz.) pouches ready-to-serve whole grain brown-and-wild rice may be substituted; omit salt.

Created date

February 2010