Ribye Pilaf with Cranberry & Garlic Green Beans


If you’ve ever made pilaf, then my preparation will probably raise your eyebrows. I am not going to deny it, my way is pretty unconventional or nontraditional, but it works well for me. I used to be a very big fan of basmati rice, but over time the particular aroma of the rice just stopped appealing to me. This pilaf was made with an unusual choice of rice, and not because that’s how I planned it, but because that’s what I had on hand. In the future though I might make sure to use the same one, because of how well they worked.

My husband requested pilaf for dinner. The only rice I had at the time was sushi rice. Yeap, you heard right, sushi rice. It is stickier then other kinds, but that’s exactly what makes this pilaf unbelievably good. Other rice does not have the same chewiness and the same body, that sushi rice does. I strongly recommend you give this a try. It might become your favorite as well.
As I started working on my base for the pilaf, I still couldn’t make up my mind whether I wanted to make pilaf, or just a stew… or use the meat and then serve it with some pasta, or steamed rice… and by the time I made a decision, my meat was already cooked. Well, at that point the decision has been made for me… or so I thought.
I cooked my rice separately, the way I always cook it – 1 part rice, 1.5 part water. I also added some concentrated beef bullion to give it additional flavor. I was going to serve the meat on top of the rice, but then I had this crazy idea – what if I just mix the two together? Omit the extra liquid from the meat and make pilaf. I was afraid that it was going to become mushy and sticky, but I was wrong. It came out perfect! So here’s how I made it.

Ribye Pilaf with Cranberry

Ribye Pilaf with Cranberry & Garlic Green Beans

Author: Marina | Let the Baking Begin


  • Ingredients:
  • 2 lbs Ribye or chuck cut to 1 inch cubes
  • 3 large carrots peeled and cut into 1/4 inch circles
  • 2 large onions peeled and diced into large cubes
  • 1/2 cup white wine
  • 1/2 cup broth/bullion
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon mustard seeds
  • 4 garlic cloves peeled and pressed
  • 2/3 cup dry cranberry
  • Salt


  • 3 cups rice
  • 4.5 cups water
  • 1 teaspoon salt
  • 1 tablespoon concentrated bullion

Green Beans

  • Garlic peeled, sliced
  • Oil couple of tablespoons salt


  1. In a dutch oven, brown the diced onions in about 1/2 cup oil, over medium-high heat.
  2. Add the carrots, meat, ground black pepper, mustard seeds, wine and bullion and salt. Mix to distribute ingredients evenly throughout the pot. Cover with lid.
  3. Let come to a boil, then reduce the heat to low, and let cook until the meat is almost tender and falls apart, about 2 hours.
  4. 20 minutes before it’s done, add the pressed garlic, dry cranberry and mix with a spoon.

Meanwhile, cook the rice.

  1. Rinse the rice with running water until the water becomes clear.
  2. In a medium sized pan, add the water, salt and the concentrated bullion. Mix for the bullion to dissolve.
  3. Add rice.
  4. Cover with lid and let come to boil.
  5. Turn the heat down and cook on low, without lifting the lid for about 10 minutes.
  6. Remove from heat and let sit with the lid on for another 15 minutes.
  7. Once the meat is done, tilt the Dutch oven to the side letting the liquid move to the bottom and leaving the meat at the top of the pot.
  8. Transfer the meat (carrots, onion etc) to the rice and mix.

For the Beans

  1. Rinse the beans under running water.
  2. Cut away the ends.
  3. Place in a hot skillet with a couple of tablespoons oil, and toss until the beans are somewhat tender.
  4. Add the salt and garlic and continue to toss until desired tenderness.

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