Rice has long been a comfort on Thanksgiving tables, offering a versatile, budget‑friendly side that pairs beautifully with turkey, stuffing, and cranberry sauce.
For diners who desire a vegetarian option, or simply want a new twist on a classic side, a rice pilaf is the perfect solution. With fragrant herbs, toasted nuts, and vibrant vegetables, it delivers both texture and flavor while keeping the dish light and satisfying.
Below is a step‑by‑step guide, including precise gram measurements for every ingredient, ensuring consistent results each year.
- 250 g long‑grain white rice
- 500 g low‑sodium chicken or vegetable stock
- 30 g unsalted butter
- 15 g minced garlic
- 15 g minced fresh onion
- 10 g toasted slivered almonds
- 5 g chopped fresh parsley
- 5 g crushed fresh thyme leaves
- 7 g salt
- 2 g freshly ground black pepper
- 30 g diced carrots (optional)
- 30 g diced celery (optional)
- 15 g raisins or dried cranberries (optional)
Heat the butter in a medium saucepan over medium heat. Sauté the onion and garlic until translucent, about 3 minutes. Add the carrots and celery if using, and cook for an additional 2 minutes.
Stir in the rice, ensuring each grain is coated in butter and lightly toasted. This step, often overlooked, adds a nutty depth that elevates the dish.
Pour in the stock, add salt, pepper, thyme, and parsley. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat, fluff with a fork, and fold in the toasted almonds, raisins, and optional cranberries. The mixture of savory, sweet, and crunchy textures creates a side that feels both celebratory and comforting.
This pilaf is ideal for leftovers, as it keeps well in the refrigerator for up to 4 days and can be reheated with a splash of stock to refresh its moisture.
Feel free to experiment: swap the stock for a mushroom broth for a richer umami flavor, or blend in a handful of frozen peas for added color. For a gluten‑free option, ensure the stock contains no hidden gluten, and serve alongside your favorite turkey or roasted veggies.