Here are two pilaf recipes that Handy shared with me. One is sweet and one is savory. I love them both and they would be perfect for the holidays.
Enjoy!
Shirley

Handy’s Rice Pilaf (Savory)
Ingredients:
2 cups of instant rice
1 cup rich homemade chicken stock or canned
1 cup of white wine
¾ cup diced green onion
¾ cup diced celery
¾ cup thinly sliced carrot
1 teaspoon thyme (fresh and crushed)
1 teaspoon of salt
½ teaspoon of pepper
1 Tablespoon of butter
1 cup of frozen baby English peas thawed
Chopped parsley to taste

Directions:
Melt butter in large skillet or Dutch oven. Add green onion, celery, carrot, and cook for 2 minutes. Add all liquid, thyme, and English peas and bring to a boil. Add rice, stir, cover, and reduce heat to low (or remove from
heat-whichever) and allow to sit for 7-10 minutes. Fluff with a fork and garnish with chopped parsley.

Handy’s Rice Pilaf (Sweet)
Ingredients:
2 cups of instant rice
1 cup rich chicken stock
¾ cup white wine
¼ cup freshly squeezed orange juice
1 cup chopped green onion
1 cup sliced green seedless grapes
¾ cup coarsely chopped and toasted pecans
1 teaspoon of orange zest
1 Tablespoon of butter
1 teaspoon of salt

Directions:
Melt butter and cook grapes, onions, and pecans for 2 minutes over medium heat. Heat. Add stock, wine, orange juice, and orange zest and bring to a boil. Add rice and stir. Cover and let steam for 8-10 minutes. Fluff with fork and serve.

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