Cranberry Brown Rice Pilaf Recipe

  American Rice

2 teaspoons butter, salted or unsalted
1 small onion, finely chopped
Leaves from 1 sprig rosemary
2 cups chicken broth
1/2 cup dried cranberries
2 cups instant brown rice

Melt the butter in a saucepan over medium heat; add the onion and saute until tender. Add the rosemary, chicken broth, cranberries, and rice. Simmer, covered, for 5 minutes; remove from the heat and let rest for 3 minutes before serving.
Makes 4 servings
Pilaf is a method of cooking dried grain (like rice) by browning it and then simmering it until it is tender. The browning helps to create a nutty flavor and to lock the starch inside the kernels so that the finished grains of rice remain separate. The process takes time and considerable attention, but by switching to instant brown rice (in which separate grains are guaranteed), you can simply saute some onion, add the remaining ingredients, and simmer for 5 minutes.

Cranberry Brown Rice Pilaf

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