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Pine Nut and Cranberry Rice Pilaf

Total Time

Prep: 15 min. Cook: 25 min.

Makes

4-5 servings

Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.

Ingredients

  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup uncooked long grain rice
  • 2-1/2 cups chicken broth
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup dried cranberries
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons pine nuts, toasted

Directions

  1. In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.
  2. Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
  3. Remove from the heat. Stir in parsley; sprinkle with pine nuts.

Nutrition Facts

3/4 cup: 285 calories, 10g fat (4g saturated fat), 15mg cholesterol, 541mg sodium, 44g carbohydrate (10g sugars, 2g fiber), 5g protein.

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