Hey there,
This is the Holiday Pilaf recipe with fruits and chestnuts, which was the side dish I prepared last year. This recipe was originally a stuffing mix for chicken or turkey, but for this Thanksgiving, I have a different stuffing recipe in mind. Maybe you would like to try this delicious vegetarian dish https://foodzesty.com/greek-spinach-and-rice-recipe/
Rice is popular as a main course garnished with Greek yogurt. But I’ll tell you about this recipe later. This year, I decided to do single servings with this pilaf dish rather than a large bowl. When you are hosting, you tend to keep an eye on what everyone is eating, and the rice dish is usually the one that not many prefer.
I’ve noticed that everyone is actively eating much of everything else, and I’m usually the only one eating rice. In any case, rice has to make an appearance on my table each year, and even though it’s always in the leftover pile, I don’t mind that there’s more for me.
After I boiled the chestnuts, I popped them into the air fryer for a few minutes I took out my knife and did some chopping. The walnuts were a last-minute addition to the Holiday rice pilaf dish, and the dry fruit of choice is Apricots, so tasty. This Holiday rice pilaf dish is a fluffy and deliciously light recipe full of flavors and character. Even those who are very picky eaters like me might love it.
Tip: Being stressed during the holidays is a given. Don’t forget to do your Christmas shopping earlier. If you are hosting Thanksgiving or Christmas this year, all you have to do is focus on the menu.
Have a wonderful morning/afternoon/evening, everyone!
I am sharing the recipe again this year, just in case you would like to give it a try.
Holiday Pilaf
Ingredients
- 2 cups long grain rice parboiled
- 2 onions large chopped
- 2 garlic cloves or garlic powder crush the garlic cloves
- 120 ml dry white wine
- ½ cup dried apricots sliced into quarters
- ¾ cup chestnuts boiled, (roasted optional) chopped
- ½ cup walnuts chopped
- 3 tbsp olive oil add extra olive oil if needed
- salt and pepper
Instructions
- Use two pots for this recipe. Fill a pot of water and add salt. The water should cover the rice. Drain and set aside. In another pot fill a pot of water add the chesnuts and boil for about 45 minutes. Drain and set aside before placing chestnuts into the air fryer. Cook in an air fryer at 190 for 8 minutes. Set them aside to cool. In a large skillet add the olive oil, crushed garlic, and chopped onions.
- Chop the dry apricots, chestnuts, and walnuts and add to the skillet. Stir a few times. Pour in the dry white wine, stir, and add nuts, apricots, and rice.
- Stir for a few minutes until all are combined. Serve hot or cold.
KALI MAS OREXI!! 🙂
