Grilled Peach and Prosciutto Rice Pilaf

Our Peach and Prosciutto Rice Pilaf is made with grilled peaches, Italian ham, and white rice with olive oil, shallots, Dijon mustard, and balsamic vinegar.

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Servings SERVES 6


  • 1 bag Success® Basmati Rice
  • 1 quart vegetable or chicken broth, optional
  • 2 Tbsps extra virgin olive oil, divided
  • 1 each shallot, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp coarse salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp balsamic vinegar
  • 2 each fresh peaches
  • ¼ lb sliced prosciutto
  • ¼ cup toasted pine nuts
  • fresh basil leaves, for garnish


  • There’s nothing like Peach Season to get our Summer recipe inspiration going. And, if you’re like us, you know that one of the best ways to celebrate this time of year is by firing up the grill and caramelizing those tasty farm-fresh peaches.

    Step 1

  • Preheat the grill or a grill pan on medium heat.

    Step 2

  • Prepare rice according to package directions, using stock instead of water if desired. Place the hot cooked rice into a mixing bowl and add 1 tablespoon olive oil, shallot, Dijon mustard, salt, ground black pepper, and balsamic vinegar and stir to combine. Cover with plastic wrap and set aside.

    Step 3

  • Slice peaches in half and remove pits. Drizzle remaining olive oil over peaches and grill on both sides until slightly golden and caramelized (about 5 minutes depending on grill temperature).

    Step 4

  • Allow peaches to cool slightly and dice into ½ -inch pieces. Add peaches, prosciutto, and pine nuts to rice mixture and gently toss together. Taste for seasoning and serve warm or chilled with fresh basil for garnish.

More Than Peachy Keen

Try this Grilled Peach and Prosciutto Rice Pilaf and enjoy the irresistible combination of salty, thin-sliced Italian ham, with sweet, grilled peach slices and aromatic Success® Basmati Rice.

Besides these incredible flavor compounds, this recipe gets even more depth by cooking your rice in vegetable or chicken broth. On top of that, it gets infused with some olive oil, shallot, Dijon mustard, salt, ground black pepper, and balsamic vinegar.

Additionally, this side dish gets topped with freshly chopped basil and pine nuts, providing the extra crunch and herb-forward flavors typical of authentic rice pilaf.

Firm or Fully-Ripe?

For best results, we recommend you use ripe but slightly firm fresh peaches. This way your peaches won’t break apart whilst grilling.