Fruited rice pilaf

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10 min


9 cups

* PLUS Cooking time: 25 minutes
Fruited rice pilaf

© Royalty-Free/Masterfile


  • 6 cups hot chicken bouillon
  • 1 tbsp butter , or olive oil
  • 2 to 3 onions , finely chopped
  • 3 cups long-grain rice
  • 1/2 tsp salt
  • 398-mL can halved peach , or fruit cocktail, drained
  • 2 tbsp chopped fresh parsley , or 1 tbsp dried parsley (optional)


  • Boil water. Measure out 6 cups and stir in chicken bouillon cubes or powder according to package directions. Meanwhile, melt butter in a large saucepan over medium heat. When hot, add onions and cook, stirring often, until softened, about 5 minutes. Add rice and salt. Stir until rice is lightly coated with butter. Stir in hot bouillon.
  • Bring mixture to a boil, then cover and reduce heat to low. Steam rice until done as you like, about 20 minutes for firm rice and 25 minutes for softer rice.
  • Remove 5 cups cooked rice and freeze to use later. Chop peaches. Stir with parsley into remaining hot rice.

Nutrition (per serving)

  • Calories
  • 264,
  • Protein
  • 7.7 g,
  • Carbohydrates
  • 51.6 g,
  • Fat
  • 2.5 g,


Get this rice steaming, then slide our Island-style pork chops (this recipe is also available in the Recipe File) into the oven. What isn’t enjoyed tonight, gets popped into the freezer for our Freezer fried rice ‘n’ pork (this recipe is also available in the Recipe File). This evening, bits of fruit stirred into the pilaf at the last minute complement the spicy chops.