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Palouse Pilaf

By Anna Hein and Valerie Lawrence

Bring a flavor-filled, easy-to-prepare dish to your Thanksgiving table this year. Palouse Pilaf invites Vandal spirit to your holiday gathering with the U of I colors. This side dish marries the delicate, savory taste of *garbanzo beans with the sweet-tart taste of cranberries. Your guests will appreciate the eye appeal as much as the unique flavor of this dish. Palouse Pilaf is vegetarian and vegan-friendly.

* Idaho grows 65,000 acres of Garbanzo beans, many of them along the Palouse

  • Yield: 10
  • Portion 1/2 cup



  • 3 cups cooked Basmati rice
  • 1 small red bell pepper
  • 1 can (15.5 oz) garbanzo beans, rinsed.
  • 1 can (3.8 oz) sliced black olives
  • 3 Tbsp. pumpkin seeds
  • 3 Tbsp. dried cranberries
  • 2 Tbsp. fresh sage, finely chopped

Cranberry Vinaigrette

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp cranberry sauce
  • 5 Tbsp olive oil
  • 1 Tbsp brown sugar
  • Pinch of salt


  1. When cooled, toss cooked rice with chopped bell pepper, garbanzo beans, olives, pumpkin seeds, dried cranberries, and sage.
  2. Make vinaigrette by mixing vinegar, cranberry sauce, olive oil, brown sugar and salt.
  3. Combine with Pilaf. Garnish with sage if desired.

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