This is a savory side dish with the added crunchy sweetness of the grapes.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.

    Advertisement
  • Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes.

  • Add grapes and parsley; season with salt and pepper, and stir to combine.

Cook's Notes

Make pilaf up to one day ahead, adding grapes and parsley after reheating.

Reviews (1)

39 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 3
Rating: Unrated
12/30/2011
Made this and it turned out great. Sub olive oil for the butter and vegetable broth for the chicken broth to make vegan.