Cranberry almond rice pilaf
Prep time: 15 minutes
Cook time: 22 minutes
Serves 4
Dried currants, cherries, golden raisins or sliced dried apricots can sub in for the cranberries.
To make a meal of this, serve it topped with grilled herbed chicken breasts.
Recipe from J.M. Hirsch of the Associated Press.
INGREDIENTS
1 cup basmati rice
1/4 cup orzo pasta
2 3/4 cups chicken broth
1/3 cup dried cranberries
3 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
Ground black pepper
1 medium yellow onion, diced
1/3 cup sliced almonds
1/2 cup grated carrots
Salt, to taste
2 scallions, finely chopped
INSTRUCTIONS
In a medium saucepan over high heat, combine the rice, orzo and broth. Bring to a boil, then cover, reduce heat to simmer and cook for 10 minutes. Once the rice has cooked, quickly stir in the cranberries, then cover and set aside for another 5 minutes, stirring occasionally.
While the rice and cranberries sit off the heat, prepare the rest of the pilaf. In a large skillet over medium heat, melt the butter. Add the cinnamon, cumin and 1/4 teaspoon black pepper, then cook for 30 seconds.
Add the onion and sauté until it begins to soften, about 4 minutes. Add the almonds and carrots, then cook for another 2 minutes.
Add the rice and cranberries to the skillet and toss well. Season with salt and pepper, then mix in the scallions. Serve immediately.
Per serving: 383 calories; 123 calories from fat (32 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 23 mg cholesterol; 58 g carbohydrate; 8 g protein; 4 g fiber; 715 mg sodium.