Cherry Apple Chutney Rice Pilaf

Printable Version

Add a little international flair to this classic side dish. This Pilaf has a mild sweetness from some great Fredericksburg flavors, cherry, apple, and pecans. Combine this with classic spice combinations and you get a unique side that will have everyone asking for this recipe.
Prep Time: 15 minutes Cook Time: 25 minutes
3 tablespoons unsalted butter, divided
1 cup uncooked converted white rice
1 ½ cups low sodium chicken stock,
¼ cup celery, small dice
¼ cup onion, small dice
1/3 cup pecans, chopped
3 ½ teaspoons Cherry Apple Chutney
2 teaspoons parsley, chopped, divided
1 tablespoon dried cherries, chopped
Salt and pepper to taste

Pre-heat oven to 350F. Using a saucepan with a tight fitting lid melt butter over medium heat. Stirring frequently sauté rice until some of the rice has browned. Warm chicken stock in separate saucepan. Once rice has browned, add warm chicken stock to rice. Cover and place in oven for 20 minutes. Melt remaining butter in sauté pan over medium-low heat. Sweat onion and celery until translucent. Add pecans, chutney, and parsley and sauté just until completely mixed. Season with salt and pepper. Set aside. After rice has cooked for required time remove and let rest covered for 5 minutes.  Once rice has rested add sautéed ingredients and fluff rice using a fork until mixed in. Use remaining parsley to garnish before serving.

Products related to this recipe