Pine Nut and Cranberry Rice Pilaf |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees. Ingredients:
3/4 cup chopped celery |
1/2 cup chopped onion |
2 tablespoons butter |
1 tablespoon olive oil |
1 cup uncooked long grain rice |
2-1/2 cups chicken broth |
1/2 cup chopped fresh mushrooms |
1/2 cup dried cranberries |
1/2 teaspoon garlic powder |
1/2 teaspoon curry powder |
salt and pepper to taste |
2 tablespoons minced fresh parsley |
3 tablespoons pine nuts, toasted |
Directions:
1. In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.
2. Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
3. Remove from the heat. Stir in parsley; sprinkle with pine nuts. Yield: 4-5 servings.
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