Instant Pot Fruited Rice Pilaf
This Fruited Rice Pilaf is a fragrant, lightly sweet side dish made with warm spices, raisins, fresh apple, and toasted almonds. Perfect for Easter, spring gatherings, or holiday meals, this rice pilaf can be made on the stovetop or in the Instant Pot.
Servings: 12 servings
Calories: 155kcal
Ingredients
- ½ cup slivered almonds toasted
- ¼ cup butter
- 1 large onion chopped
- 2 cups long grain rice
- 2 ¼ cups chicken broth (use 4½ cups for stovetop method)
- 1 cup golden raisins
- 1 large apple peeled, cored, and chopped into ½-inch pieces (about 1½ cups).
- ⅓ cup green onions chopped
- salt and pepper to taste
Bouquet Garni:
- 12 peppercorns
- 12 whole cloves
- 1 cinnamon stick broken into pieces
- 2 cloves garlic sliced
- ¼ teaspoon ground cardamom
Instructions
Bouquet Garni:
- To make a bouquet garni, cut a piece of cheesecloth into a 4-inch square. Place the peppercorns, whole cloves, broken cinnamon stick, sliced garlic, and cardamom in the center. Gather the edges of the cheesecloth to form a small pouch and tie securely with a kitchen string. This keeps the whole spices contained and easy to remove before serving.
Fruited Rice Pilaf (Instant Pot)
- Set the Instant Pot to Sauté. Melt the butter, then add the onion and rice. Cook until the onion is soft and translucent. Then, stir in the raisins, chopped apple, and bouquet garni.
- Add 3 cups chicken broth and season with salt and pepper.
- Lock the lid and cook on High Pressure for 3 minutes. Allow a natural release for 15 minutes, then carefully release any remaining pressure. Remove the bouquet garni. Fluff the rice with a fork and stir in the green onions and toasted almonds. Serve.
Fruited Rice Pilaf (Stovetop)
- In a large saucepan, melt the butter over medium heat. Add the onion and saute until soft. Add the rice and saute until lightly browned, stirring often.
- Add the bouquet garni and stir in 4½ cups chicken broth.
- Bring to a simmer, cover, and cook for 15–20 minutes, or until most of the liquid is absorbed.
- Stir in the raisins and chopped apple. Cover and cook an additional 5 minutes, until the liquid is fully absorbed.
- Remove the bouquet garni. Fluff the rice with a fork and stir in the toasted almonds and green onions before serving.
Notes
- Rice: Use long grain white rice or basmati rice for the best light, fluffy texture.
- Almonds: Do not skip toasting the almonds—it adds important flavor and texture. If desired, you can chop the almonds.
- Storing: Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of broth to refresh the rice.
- Make Ahead: This dish can be made ahead and gently reheated, making it perfect for holiday meals and entertaining.
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 213mg | Fiber: 3g | Sugar: 10g