Vegetable Broth Rice Pilaf With Dried Cranberries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Such a delicious rice pilaf, I know it will be a family favorite!! Ingredients:
1 tablespoon butter |
1 clove garlic, minced |
1/4 cup celery, finely chopped |
1/2 cup onion, finely chopped |
1/4 cup carrot, finely chopped |
1 1/2 cups vegetable broth |
1 cup rice |
1/2 cup dried cranberries |
salt |
ground pepper |
2 tablespoons olive oil |
1/2 cup pine nuts |
Directions:
1. In a medium sized sauce pan, melt butter and sauté garlic, celery, onion and carrots until soft. Add vegetable broth, rice, dried cranberries, salt and pepper. Bring to a boil from mediuim heat with a lid on an angle to let vapour out.
2. Recuce heat to low and cook for 30 minutes. Once you start to see indents forming in the rice, close the cover and let sit for 25 minutes.
3. Fluff with a fork and serve garnished with toasted pine nuts.
4. To toast pine nuts, lightly sauté in olive oil until they are golden brown. This will add a pleasant nutty flavor to the rice.
5. This dish is a great accompaniment to any meal.
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