Cranberry Rice Pilaf
Ingredients
- ½ cuncooked orzo pasta
- ½ csliced almonds
- 3 tbspbutter
- 1 tbspextra-virgin olive oil
- ¾ conions
diced small
- ¾ ccelery
diced small
- 1 tbspfresh garlic
minced
- 1 clong grain white rice
- ½ tspdry thyme
- ¼ tspwhite pepper
- 2 tsporange zest
- 1 cdried cranberries
- 3 cchicken stock
- ½ corange juice
- 3 tbspfresh parsley leaves
save and mince stems
Directions
- 1
In a small saute pan over medium heat, add orzo and toss and cook for five minutes until it is nicely browned. Remove to a plate to cool.
- 2
Use same pan over medium heat and add almonds and cook for three minutes tossing often until they are lightly browned. Remove to a plate to cool and pick out any that browned too much.
- 3
In a 3-quart sauce pan that has a tight-fitting lid, add butter and oil over medium high heat.
- 4
Once melted, add onions, celery and garlic and saute for four minutes.
- 5
Lower heat to medium, add the raw white rice and stir into the onion celery mixture. Cook for two minutes stirring often then add the thyme, pepper, zest, cranberries and the browned orzo and stir and cook for one minute.
- 6
Add the stock, orange juice and minced parsley stems and bring to a boil. Then reduce to low, cover and cook fifteen minutes. (I leave my pan half off the heat to make sure the rice does not stick if the liquid evaporates too quickly)
- 7
After 15 minutes, remove cover, fluff with a fork and stir in the chopped parsley leaves and reserved almonds.
- 8
Fluff again, taste for seasoning and serve.
Cranberry Rice Pilaf
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Looking for the perfect side dish to brighten any meal? Our Cranberry Rice Pilaf combines sweet-tart cranberries and vibrant orange zest for a truly memorable flavor experience that's sure to impress.
This isn't just plain rice; the thoughtful inclusion of toasted orzo and sliced almonds adds delightful texture and a subtle nutty depth. Aromatic vegetables like diced onions and celery build a savory foundation, while the fresh orange zest and juice, paired with plump dried cranberries, ensures every bite is bursting with bright, balanced flavors.
You can expect a wonderfully aromatic and flavorful rice pilaf, with fluffy long-grain white rice punctuated by chewy, sweet-tart dried cranberries and crunchy almonds. The fresh orange notes cut through the richness, creating a side dish that's both comforting and elegantly vibrant. It's a fantastic way to elevate your dinner table with its inviting colors and delicious taste.
While our Cranberry Rice Pilaf features sliced almonds, you could substitute pecans or walnuts for a different nutty note, or omit them entirely for a nut-free option. For a vegetarian preparation, simply swap the chicken stock for a good quality vegetable stock. If you prefer a milder citrus hint, you could slightly reduce the amount of orange zest.
This flavorful Cranberry Rice Pilaf makes an excellent accompaniment to roasted meats or poultry, perfect for holiday gatherings or a special weeknight meal. Its vibrant colors make for a beautiful presentation on any plate.