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Rice Pilaf

Photo: Beth Dreiling Hontzas; Styling: Kacy Carroll
Prep time 20 mins
Yield Makes 6 servings


  • 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

How to Make It

  1. 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. *2 (8-oz.) pouches ready-to-serve whole grain brown-and-wild rice may be substituted; omit salt.