Rice Pilaf

Rice Pilaf
Photo by Beth Dreiling Hontzas

Ingredients

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

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

  • Rice Pilaf
    • 1 cup plus 2 tablespoons butter or margarine
    • 2 1/4 cups uncooked regular rice
    • 1 1/2 teaspoons chopped fresh parsley
    • 4 1/2 cups chicken broth


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