Grammy's Kitchen · Rice Pilaf · Rice Pilaf with Cranberries and Pecans
One of 40 rice pilaf recipes we measured
51 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 151% | 259% |
| fat | 10% | 15% |
| vegetables and beans | 0% | 16% |
| aromatics | 31% | 43% |
| salt | 1% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 185 g | 1 cup wild rice blend |
| 480 g | 2 cups chicken broth |
| 57 g | 4 tablespoons butter |
| 80 g | 1/2 cup onion (finely diced) |
| 2 Granny Smith apples (finely diced) | |
| 72 g | 1/2 cup dried cranberries |
| 54 g | 1/2 cup pecans (chopped) |
| 2 g | 1 teaspoon fresh rosemary leaves (minced) |
| 12 g | 2 tablespoons fresh parsley leaves (chopped) |
| salt and pepper to taste |
Method: 6 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious. Many potential uses such as stuffing in a chicken breast or pork chop. No additional salt needed when cooking the rice in chicken broth.” — a cook, 5.0★
“We had this with our turkey breast for Christmas. It was so tasty and made our meal seem more festive. Leftovers were just as good the next day.” — a cook, 5.0★