Cranberry Rice Pilaf For Two Recipes

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

PERSIAN CRANBERRY RICE PILAF

Steps:

• Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
• Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
• Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.

RICE PILAF WITH CRANBERRIES

Steps:

• In a small pot that has a lid melt butter over medium-high heat. Add onion to melted butter and sauté 1-2 minutes.
• Add rice, bay leaf, chicken bouillon base to the onions. Sauté 2-3 minutes spreading out the chicken base and slightly toasting the rice.
• Add water and cover. Bring to boil, then reduce heat to a simmer. Cook covered 10 minutes until rice is tender.
• Remove from heat, remove the bay leaf from the rice. Gently stir in the cranberries and parsley into the rice, serve immediately.

CRANBERRY RICE PILAF

Steps:

• 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.
• 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.
• In a 3-quart sauce pan that has a tight-fitting lid, add butter and oil over medium high heat.
• Once melted, add onions, celery and garlic and saute for four minutes.
• 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.
• 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)
• After 15 minutes, remove cover, fluff with a fork and stir in the chopped parsley leaves and reserved almonds.
• Fluff again, taste for seasoning and serve.

RICE PILAF WITH CRANBERRIES

Steps:

• Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.

CRANBERRY RICE PILAF

Steps:

• In a large saucepan, saute celery & onion in butter & oil until tender.
• Add rice & cook & stir for 5 minutes or until lightly browned.
• Add broth, mushrooms, cranberries, garlic powder, curry powder & lemon pepper.
• Bring to a boil, reduce heat, cover & simmer for 20 minutes or until liquid is absorbed & rice is tender.
• Remove from heat, stir in parsley & sprinkle with pine nuts before serving.

ALMOND CRANBERRY RICE PILAF

Steps:

• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
• Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

RICE PILAF WITH CRANBERRIES

Steps:

• Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.