This pilaf marries warm autumn spices with the sweetness of caramelized pear for a comforting, fragrant flavor. Toasted walnuts add a crunchy counterpoint while long-grain rice cooks to tender, fluffy grains. A bright cranberry chutney provides tangy, slightly syrupy contrast and a festive red accent. Serve the pilaf warm as a centerpiece for fall dinners, holiday spreads, or cozy weeknight meals.
Ingredients
- Long-grain basmati rice (1 1/2 cups / 300 g), rinsed
- Vegetable broth (3 cups / 720 ml)
- Olive oil (2 tbsp)
- Yellow onion (1 medium), finely chopped
- Garlic (2 cloves), minced
- Pear (2 medium), cored and diced (firm-ripe)
- Walnuts (3/4 cup), toasted and roughly chopped
- Dried cranberries (1/4 cup), optional
- Ground cinnamon (1/2 tsp)
- Ground allspice (1/4 tsp)
- Salt (1 tsp) and black pepper (1/2 tsp), or to taste
- Lemon zest (1 tsp) and fresh parsley (1/4 cup), chopped
- Cranberry Chutney: Fresh or frozen cranberries (1 cup), maple syrup (1/3 cup), orange juice (1/4 cup), apple cider vinegar (2 tbsp), grated orange zest (1/2 tsp), pinch of ground cinnamon, pinch of salt
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic, ground cinnamon, and allspice; cook 30 seconds until fragrant. Stir in the rinsed rice and toast for 1–2 minutes, stirring to coat the grains.
- In a separate skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add the diced pears, a pinch of salt, and sauté until they begin to brown and soften, about 4–5 minutes. Remove from heat.
- Pour the vegetable broth into the rice pan, bring to a simmer, then reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes for basmati (adjust time for other rice).
- While rice cooks, make the cranberry chutney: combine cranberries, maple syrup, orange juice, apple cider vinegar, orange zest, cinnamon, and a pinch of salt in a small saucepan. Bring to a simmer and cook until cranberries burst and mixture thickens, 8–12 minutes. Remove from heat and cool slightly.
- When rice is done, fluff with a fork and gently fold in the sautéed pears, toasted walnuts, dried cranberries (if using), lemon zest, chopped parsley, and season with salt and pepper to taste.
- Transfer pilaf to a serving platter or bowls. Spoon cranberry chutney alongside or dolloped on top for contrast.
- Serve warm as a main vegetarian course or as a festive side with roasted vegetables or a simple green salad.
Tips or Variations
- Swap basmati for brown rice or farro—adjust cooking liquid and time accordingly.
- For extra depth, stir in a splash of toasted sesame oil or a handful of chopped fresh herbs like sage or thyme before serving.