- 1 package (6 ounces) rice pilaf
- 2 tablespoons butter, softened
- 1/2 cup pineapple chunks
- 1/2 cup raisins
- 1/4 cup prepared Italian salad dressing
- Toasted coconut, optional
- Cook rice pilaf according to package directions. Stir in the butter until melted. Add the pineapple, raisins and salad dressing. Top with toasted coconut if desired. Yield: 4 servings.
Originally published as Fruited Rice Pilaf in Quick Cooking July/August 2005, p9
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Reviewed Jan. 15, 2010
I was looking for a side for BBQ chicken quesdaillas. This was a good pick. I skipped the raisins and added more pineapple. I also used brown rice to bump up our whole grains. This is going in my rotation. Thanks!