By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host 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 Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.