My Recipe Box

Rice Pilaf with Sage, Parmigiano & Prosciutto


Serves six to eight.

I love to serve this with roast chicken, along with asparagus or fava beans.

  • 2 Tbs. extra-virgin olive oil
  • 1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips
  • 4 Tbs. unsalted butter
  • 3 Tbs. chopped fresh sage
  • 4 large cloves garlic, minced (2 Tbs.)
  • 3 large shallots, thinly sliced (1 scant cup)
  • 1-1/2 cups long-grain white rice
  • 1 tsp. kosher salt; more as needed
  • 1 cup dry white wine
  • 1-1/2 cups low-salt chicken broth
  • 2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)

Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.

In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.

Add 2 Tbs. of the butter to the pan and reduce the heat to low. When the butter has melted, add 2 Tbs. of the sage and cook for a few seconds, and then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft but not browned, about 5 min. Add the rice and salt and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).


Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork.  Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 300, Fat (kcal): 12, Fat Calories (g): 110, Saturated Fat (g): 5, Protein (g): 9, Monounsaturated Fat (g): 4, Carbohydrates (mg): 33, Polyunsaturated Fat (mg): 0.5, Sodium (g): 550, Cholesterol (g): 30, Fiber (g): 0,

Photo: Scott Phillips

The perfect side dish to the duck breast I prepared!


This is a fantastic side dish. My family raved about the flavor. This was my first real experience cooking with sage. I was asked to put this into the make again list. Just wonderful.

Very flavorful dish-I did not need to make any adjustments to the flavoring. I served with the Sweet & Sour Sicilian Braised Chicken, and it went very well with the chicken.

This was terrific. It came out perfectly and my guests adored it. I cheated with ham instead of the Prosciutto and it was just fine. When the economy improves, I'll try the Prosciutto. I served it with roasted chicken and carrots.It was also excellent left over...cold and heated!

An excellent, excellent pilaf. Followed the directions to a "t", even included the salt which I sometimes try to reduce or eliminate. Highly recommend this. Served it with chicken piccata and asparagus for a wonderful dinner on a too-cold spring evening. And leftovers were just as good the next day.

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