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Perloo is the Southern term for pilaf or pilau, a dish of seasoned rice often served with meat. Cookbook author, food and drink writer and Food Republic contributor Chris Chamberlain loaned us this recipe from his new book, The Southern Foodie.

Perloo is the Southern term for pilaf or pilau, a dish of seasoned rice often served with meat. Cookbook author, food and drink writer and Food Republic contributor Chris Chamberlain loaned us this recipe from his new book, The Southern Foodie, which, by the way, sold like hotcakes on QVC. The dish makes a great weeknight dinner. 

“This recipe is borrowed from Linton Hopkins. Linton’s known for going a little upscale. There are few things more Geogian than peanuts and perloo. It’s low-country homey food. We use long-cut Carolina Gold rice, and class it up by putting a little Italian parsley in and good smoky bacon, Benton’s if you’ve got it,” says Chamberlain.