Portable Thanksgiving Side Dish

Savory Rice Pilaf

Nov 11, 2006

Discover the best way to prepare unusual grains for a Savory Rice Pilaf, a hearty and healthy side dish you can bring if you're invited to a Thanksgiving Day dinner.

Being invited to a Thanksgiving dinner allows you to enjoy a fabulous feast without the time-consuming prep work and the clean up. However, it's a thoughtful gesture when you bring a side dish, like this tasty savory rice pilaf--a one-pot dish you can quickly prepare in advance and reheat before dinner. A hearty alternative to traditional stuffing, this recipe lends itself to variations; you can add your favorite grains as a substitute for those used here. Just keep the amounts the same. If you'll be taking this to your host's kitchen, leave out the herbs until you reheat it before serving.

Find ideas for everything you need to create Thanksgiving dinner for the family.

RECIPE

Savory Rice Pilaf

Serves 8

2 tablespoons unsalted butter

1 clove garlic, minced

1 small onion, finely chopped

3 ounces (about 1 cup) mushrooms, sliced

2 cups uncooked regular long-grain brown rice

1 cup uncooked bulgur

1/2 cup barley

1 cup wild rice, rinsed

4 cups heated chicken broth, preferably homemade

3 tablespoons chopped fresh herbs, such as parsley, thyme, oregano, mint

Salt and freshly ground pepper

3 tablespoons dry red wine

For reheating:

1 teaspoon unsalted butter, for buttering parchment paper

1. In a large ovenproof pot with a tight-fitting lid, melt butter over low heat. Add the garlic and onion. Cook until soft and translucent, 5 to 10 minutes. Raise heat to medium, and add the mushrooms. Cook until softened, about 5 minutes.

2. Preheat oven to 350 degrees F.

3. Add grains, and stir well, coating them with butter. Cook, stirring occasionally, for about 10 to 15 minutes. Stir in broth, and bring to a boil. Cover pot, and place in oven. Bake for 35 to 40 minutes (after 30 minutes, remove the lid and cook a few minutes longer if grains are still hard). Fold in chopped herbs. Season with salt and pepper. Drizzle with red wine, and serve immediately.

To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not add in the herbs or red wine. Cover, and refrigerate until ready to serve. Just before serving, bring the pilaf mixture to room temperature, about 25 minutes. Heat the oven to 350 degrees F. Drizzle with red wine. Cut a piece of parchment paper to fit the top of the casserole, and butter paper. Place the parchment on the pilaf butter-side down. Place casserole in oven until completely heated, about 30 minutes.