Thanksgiving Rice Pilaf Recipes

White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you’re unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste.

Adding butternut squash and spices is a lovely way to jazz up rice.

While this recipe calls for shiitake mushrooms, you can use any combination of wild mushrooms (oyster, chanterelle, porcini, crimini, etc.), and white button mushrooms will work fine in a pinch.

This luxe rice, studded with apricots and crisp apple, is inspired by an ancient Persian dish that was made for the royal court.

The wonderfully nutty and chewy brown rice in this simple pilaf is a great source of fiber.

People tend to cook barley more in the winter than in the summer. But once it’s been toasted in a saucepan with some butter and boiled (only 20 minutes), barley is a terrific showcase for superfresh vegetables, like the broccoli Grace Parisi uses here.

Akasha Richmond's cauliflower-flecked pilaf is a fantastic, healthy meal in one dish. Chopped Marcona almonds add a super crunch; coconut oil, an unexpected tropical flavor.

To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a light vegetable broth.

Toasting barley in butter before simmering it in stock brings out its nutty flavor.