Fruit-Studded Rice Pilaf

Fruit-Studded Rice Pilaf

In this recipe:

based on 2 reviews
This Looks YUMMY!
10 min.
35 min.
4 Servings

A fruited pilaf scented with chicken bouillon is a delightful accompaniment to any meal. This recipe adds elegance and tastes great too!


  • 2 tablespoons butter or margarine
  • 1 cup long-grain white rice
  • 2 tablespoons finely chopped onion
  • 2 cups water
  • 1/3 cup chopped dried apricots
  • 1/3 cup golden raisins
  • 1 tablespoon packed brown sugar
  • 1 MAGGI Chicken Flavor Bouillon Cube
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MELT butter in large skillet over medium heat; add rice and onion. Cook, stirring constantly, for 3 to 4 minutes or until rice is golden brown. Add water, apricots, raisins, sugar and bouillon. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

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This is a good side dish, I wish they can let us choose the serving size. Instead the chicken bullion cube we used velveta.

- Khanelya Guzman from San Francisco, CA

Nice as a side

While its own flavor was a little weak, this rice worked well as a compliment. Thankfully, it wasn't nearly as sweet as I was afraid it would be. Plus, it was easy and different.

- Kate from Boson

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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