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Fruited Rice Pilaf

Fruited Rice Pilaf

Make a delicious, easy rice side dish with a twist. This scrumptious dish is easily doubled.

Southern Living NOVEMBER 2004

  • Yield: Makes 6 to 8 servings


  • 1 tablespoon butter or margarine
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup pine nuts, toasted
  • 1 cup golden raisins
  • 1 cup uncooked long-grain rice
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley


Melt butter in olive oil in a large saucepan over medium heat; add onion, and sauté 4 to 5 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 3 to 4 minutes.

Add 2 1/4 cups water and 1/2 teaspoon salt. Bring to a boil; reduce heat to low, cover, and simmer 17 to 20 minutes or until liquid is absorbed and rice is tender. Stir in parsley.

Charles and Judy Russell, Birmingham, Alabama


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