Rice Pilaf with Dried Fruit

Name: Rice Pilaf with Dried Fruit
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: Dried cranberries, currants, or golden raisins, ⅓ cup; Salt and freshly ground pepper; Dried thyme, ½ teaspoon; Reduced-sodium chicken broth or beef broth, 2 cups, heated; Olive oil or unsalted butter, 3 tablespoons; Slivered blanched almonds, ⅓ cup; Yellow onion, 1¼ cups finely chopped; Long-grain white rice, 1 cup

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

To make a brown rice version of this pilaf, increase the broth to 2½ 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.

Ingredients

Slivered blanched almonds, ⅓ cup
Olive oil or unsalted butter, 3 tablespoons
Yellow on

Americas
United States
Side dish
Thanksgiving

Method

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 sau