Fruited Rice Pilaf Recipes

FRUITED RICE PILAF

Steps:

• Cook rice pilaf according to package directions. Stir in the butter until melted. Add the pineapple, raisins and salad dressing. Top with toasted coconut if desired.

FRUIT AND WILD RICE PILAF

Steps:

• Melt butter in medium saucepan over med-high heat.
• Add onions and celery.
• Cook 3 minutes, stirring occasionally.
• Add broth, water, rice, contents of seasoning packet, and fruit.
• Bring to boil. Reduce heat to med-low.
• Cover and simmer 25 minutes, or until liquid is absorbed.
• Stir in pecans and serve.

MAKEOVER FRUITED WILD RICE PILAF

Steps:

• In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.

FRUITED RICE PILAF

Steps:

• Cook almonds stirring until lightly browned; about 5 minute.
• Remove from skillet; reserve.
• In same skillet over med-hi heat melt butter; add mushrooms, white& light green scallion pieces herbes and salt.
• Cook until liquid has almost evaporated; about 5 minute.
• In pot over med-hi heat bring broth to boil; add mushroom mixture, peppers, fruit, pilaf mix and seasoning packet from mix; bring to boil.
• Reduce heat to low; cover.
• Cook 15 minute.
• Reserve 1 tbs sliced scallion greens.
• Add peas& remaining scallions to pot; DO NOT STIR.
• Cover and cook until liquid is almost absorbed; about 5-8 minutes.
• Remove from heat and let stand 5 minutes.
• Transfer to serving bowl and sprinkle with almonds and remaining scallions.

FRUIT AND NUT RICE PILAF

Steps:

• Use a med to lge sauce pan.
• Cook pine nuts over low heat about 3 minutes or until browned, then remove from pan and reserve.
• In same pan add 2 cups water, rice, juice, S&P and bring to boil; cover, reduce heat to low and cook until liquid is absorbed, about 15 minutes.
• Uncover and stir in raisins, scallions and cilantro.
• Let stand 5 minutes then sprinkle with pine nuts just before serving.