By Lori Fredrich Senior Writer Published Dec 21, 2017 at 3:56 PM Photography:

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Justin Aprahamian of Sanford says no matter how much of this simple pilaf his family makes for a given holiday, every last bit of it gets eaten.

"This dish is special to me because of family. It is a staple of our house and representative of our Armenian Heritage, as it is a recipe that came from my father's family. I taste it and just associate such fond memories with it. It pairs well with so many different things ... char-grilled or roasted meats and a simple salad with vinegar and oil and I would be a happy camper."

Rice Pilaf

3 tablespoons butter
1-1.5 ounces egg noodles or vermicelli
1 teaspoon minced shallot
1 cup long grain rice, like jasmine
2 cups hot chicken broth, seasoned to taste with salt and pepper
1 bay leaf

In a saucepot over medium heat lightly brown butter.

Toast noodles for 3-5 minutes or until nutty and golden. Add shallot and cook for 1-2 minutes. Stir in rice and toast for 2-3 minutes.

Pour stock over rice mixture, cover and place in preheated 375-degree oven for 16-20 minutes, or until rice is fully cooked.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.