Rice Pilaf

Photo: Beth Dreiling Hontzas; Styling: Kacy Carroll
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Rice Pilaf Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy