Cranberry Rice Pilaf
A delightful blend of sweet cranberries, nutty pecans, and fluffy rice, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth Use low-sodium if desired.
- ½ cup dried cranberries
- ¼ cup chopped pecans Can substitute with sunflower seeds for nut allergies.
- 1 small onion chopped
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Start by gathering all your ingredients. Rinse the long-grain rice under cold water to remove excess starch.
- Chop your onion and measure out the cranberries and pecans.
Cooking
- In a medium pot, heat the olive oil over medium heat and add the chopped onion, cooking until translucent (about 3-4 minutes).
- Stir the rinsed rice into the pot with onions and cook for an additional 2 minutes.
- Pour in the vegetable broth along with the dried cranberries, salt, and pepper, then stir.
- Increase heat to high and bring the mixture to a boil.
- Once boiling, reduce heat to low, cover the pot, and let it simmer for 15-20 minutes.
- Remove the pot from the heat, let it sit for 5 minutes with the lid on, then fluff the rice gently with a fork.
- Stir in the chopped pecans just before serving.
Serving
- Serve your pilaf warm as a side dish or a main entrée.
Notes
To store leftovers, let cool completely before transferring to an airtight container. Can be kept in the fridge for 3-5 days or frozen for 2-3 months. Reheat with a splash of broth or water to prevent drying out.