This quick Ancho Multi-grain Pilaf is full of warm autumn flavor making it perfect as a quick Thanksgiving side dish. In just 10 minutes it cooks to perfection with lots of fluffy, whole grains like wild, red, and brown rice, and quinoa. I partnered with Minute® Rice to bring you this easy Thanksgiving side dish. I know you’ll love it as much as I do!
Earlier this week I was invited to attend a Minute® Rice Friendsgiving celebration to hang out with other bloggers (always fun) and learn more about how Minute® Rice products can make dinner quicker and easier but just as delicious. With the way my schedule has been lately I am all about making things quick and easy, you know?
I grew up on Minute® Rice but once I started cooking for myself I always made conventional rice. It took longer but I felt like I was being a better cook. That was then and this is now. I don’t mind using convenience foods once in awhile if it means I have extra time to spend with my family. I love this new Multi-Grain Medley that they’ve created. You don’t even have to measure it out — it comes in portioned bags. So easy! The texture is just right and in just 10 minutes?
I was sold.
Here’s the thing. Some of the people in my family (who shall remain nameless at this time) are picky about foods that they haven’t eaten before. This Multi-Grain Medley makes it easy to serve to them because it’s not weird or anything. C’mon, y’all it’s Minute® Rice, right? I think the different grains make it pretty, too. You could use leftover meat and vegetables to make this a quick meal that’s yummy AND keeps you from throwing good food away.
I hate that — do you hate it, too?
Leftover pot roast, sautéed mushrooms and onions would be amazing with this but so would shredded chicken (hello rotisserie chicken from the deli!) with carrots and peas. It’s easy to keep in the pantry, too.
Very sophisticated in an approachable sort of way.
Anyway, I played with an old recipe I had and came up with this Ancho Multi-Grain Pilaf that has toasted pecans, ancho chiles, and dried cranberries soaked in bourbon all together with the Minute® Rice Multi-Grain Medley to create what I think is one of my best recipes yet. Let me know if you think so too, ok?
The cranberries sort of create tart bursts of flavor as you eat the pilaf, while the pecans give it a crunch as well as that rich buttery flavor. A little heat from the ancho, a little smokiness from smoked paprika, and a little this and that just work together perfectly. You can serve it hot or at room temperature but I suggest you wait to fold in the pecans until just before serving so that they don’t get soggy. 🙂
Whether you need a dish for a potluck or something to take to the family’s home, OR you just want to have a quick side so you can get out of the kitchen faster give this a try. I think you’ll love it. You’ll find a ton of creative recipes on the Minute® Rice Riceipe® Club
Ancho Multi-grain Pilaf with Cranberries and PecansPrint Add to Collection Go to Collections
- 1 12- ounce box Minute® Rice Multi-Grain Medley
- 1 onion, , chopped
- 2 stalks of celery diced
- 1 dried ancho pepper
- 1 tablespoon fresh thyme, (I used lemon thyme from my garden)
- 3 1/2 cups chicken stock, (reserve 2 tablespoons)
- 1 cup dried cranberries
- 2 tablespoons bourbon, (optional)
- 1/4 cup water
- 1 cup pecans, , chopped coarsely
- 2 tablespoons of butter
- 1/4 teaspoon smoked paprika
- 1 tablespoon cherry balsamic vinegar, (optional)
- Salt and pepper to taste
- Preheat the oven to 400F.
- Add the Minute® Rice Multi-Grain Medley, onion, celery, ancho, thyme, and chicken stock to a heavy pot.
- Bring to a boil, stir, and cover.
- Turn the heat down and let simmer for 10 minutes.
- Meanwhile add the cranberries, bourbon, and water to a microwave safe bowl.
- Cover with plastic wrap and microwave for 3 minutes.
- Leave covered and set aside.
- Spread the pecans on a cookies sheet.
- Toast for 3 to 5 minutes or until toasted but not scorched.
- Uncover the Minute® Rice Multi-Grain Medley and fluff with a fork.
- Remove the ancho chile and place it in a blender with the reserved 2 tablespoons of chicken stock.
- Blend until it turns into a paste.
- Stir into the pilaf.
- Fold in the cranberries and pecans.
- Add butter, paprika, and balsamic vinegar.
- Taste and add salt as needed.
Sign up for the emails and never miss another recipe!!We'll never share your email or send you spam. Pinkie swear.
If you liked this Ancho Multi-grain Pilaf with Cranberries and Pecans you may also like…
Oven Roasted Brussels Sprouts with Bacon A Family Feast
Rosemary Garlic Mashed Potatoes The Cookie Rookie
This is a sponsored post written by me on behalf of Minute® Rice. All opinions are my own.