Rice Pilaf

Photo by Beth Dreiling Hontzas

Ingredients

3 tablespoons butter, melted
1 ½ cups halved seedless red grapes
½ cup sweetened dried cranberries
2 tablespoons white or regular balsamic vinegar
2 (8.5-oz.) pouches ready-to-serve basmati rice*
¾ cup chopped toasted pecans
½ cup chopped fresh parsley
+ 2 more ingredients
- 1 cup diced red onion
- ½ teaspoon salt

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 ...

View full recipe at My Recipes

Comments

Variations on Rice Pilaf

- 2 clove(s) garlic, minced
- 3 tablespoon(s) olive oil
- 1 1/2 cup(s) uncooked long-grain white rice
- +2 other ingredients
Rice Pilaf
- 1/2 teaspoon pepper
- 4 1/2 cups chicken broth
- 1 1/2 teaspoons chopped fresh parsley
- 2 1/4 cups uncooked regular rice