Rice Pilaf with Dried Fruit


Preparation info

  • Difficulty


  • Makes



Appears in

Thanksgiving: Recipes for a Holiday Meal


By Lou Seibert Pappas

Published 2011

  • About

To make a brown rice version of this pilaf, increase the broth to cups and simmer for 45 minutes or bake for about 1 hour and 10 minutes. You can also vary the nuts and dried fruits, if you like.


  • Slivered blanched almonds, cup
  • Olive oil or unsalted butter, 3 tablespoons
  • Yellow onion, cups finely chopped
  • Long-grain white rice, 1 cup
  • Reduced-sodium chicken broth or beef broth, 2 cups, heated
  • Dried cranberries, currants, or golden raisins, cup
  • Dried thyme, ½ teaspoon
  • Salt and freshly ground pepper


Preheat the oven to 350°F. Spread the almonds on a small, shallow pan and toast, stirring once or twice to prevent scorching, until fragrant and slightly darkened, 8–10 minutes. Pour onto a plate to cool.

In a saucepan over medium heat, warm the olive oil. Add the onion and sauté until soft, 7–8 minutes. Add the rice and cook, stirring often, until opaque, 2–3 minutes. Add the broth, cranberries, thyme, and a pinch each of salt and pepper. Cover, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Alternatively, transfer the mixture to a baking dish, place in a preheated 350°F oven, and cook until the liquid is absorbed and the rice is tender, 30–40 minutes.

If cooked on the stove top, transfer the rice to a warmed serving dish. If baked, serve directly from the baking dish. Sprinkle the toasted almonds over the top and serve right away.