Cranberry Orange Rice Pilaf
A delightful combination of sweet cranberries and zesty orange, this rice pilaf is easy to make and perfect for any occasion.
Ingredients
Main ingredients
- 1 cup long-grain rice This is the base of the pilaf.
- 2 cups vegetable broth Can substitute with chicken broth for richer flavor.
- ½ cup dried cranberries Provides sweetness and chewiness.
- 1 unit orange, zested and juiced Adds a fresh, tangy flavor.
- 1 small onion, diced Saute for aromatic base.
- 2 tablespoons olive oil Used for sautéing.
- to taste Salt Adjust according to preference.
- to taste Black pepper Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients: onion, orange, rice, and broth.
- Wash and dice the onion, zest and juice the orange, and measure out the rice and broth.
Cooking
- In a pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3-5 minutes until translucent.
- Stir in the rice and toast it for about 2 minutes.
- Pour in the vegetable broth, add cranberries, orange zest, and juice.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 18-20 minutes.
- Check rice for doneness, fluff with a fork, and season with salt and pepper.
Serving
- Serve warm as a side dish or a standalone meal.
Notes
Perfect for meal prep, this dish can be stored in an airtight container for up to 4-5 days in the refrigerator or frozen for up to three months. Reheat with a little added moisture for best results.