Skip to content

Cherry Rice Pilaf

Cherry Rice Pilaf

Cherry Rice Pilaf

Rice pilaf has been a side staple since the beginning of time. Or at least since rice pilaf become a mainstay. This is a great rendition that is sure to tantalize the taste buds.

  • Cook Time: 30 Minutes
  • Yield: 3 Servings


  • 1 tsp. olive oil
  • 1 tbsp. Original Blend
  • 1 ½ c. water
  • ¼ c. chopped Vidalia onion
  • ½ c. chopped carrots
  • 1 c. long-grain rice
  • ¼ c. chopped fresh chervil or parsley
  • ½ c. unsalted sunflower seeds
  • 11 oz. mandarin orange segments
  • ¾ c. dried cherries


  1. In a 3-quart saucepan, sauté onion in olive oil over medium heat for 5 minutes.
  2. Add Original Blend, water, juice from the mandarin oranges (reserve oranges) and rice.
  3. Over high heat, bring rice to a rapid boil.
  4. Cover pan and reduce heat to low.
  5. After 15 minutes, add carrots. Let rice simmer for another 10 minutes until rice has absorbed liquid.
  6. Remove saucepan from heat.
  7. Let rice stand for 5 minutes.
  8. Pour into a serving bowl and fluff with a fork.
  9. Toss in the chervil or parsley, dried cherries and sunflower seeds.
  10. Gently fold in the reserved mandarin oranges.