Cranberry Pilaf Recipes

CRANBERRY WILD RICE PILAF

Steps:

• Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

CRANBERRY RICE PILAF

Steps:

• Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
• Carefully add broth, juice, cranberries, thyme and salt to skillet; bring to a boil. Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender. Stir in green onions.

CRANBERRY WILD RICE PILAF

Steps:

• In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
• Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
• In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
• Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
• Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
• Drain the wild rice.
• Remove the bay leaves from the white rice and discard.
• Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
• Serve hot.

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.

CRANBERRY PILAF

Steps:

• Melt butter in a covered saucepan; saute onion until transparent.
• Add parsley.
• Combine bouillon cubes and boiling water.
• Add to onion and parsley.
• Stir in rice; bring mixture to a boil.
• Add cranberries.
• Simmer, covered, for 25 minutes or until liquid is absorbed.

CRANBERRY PECAN RICE PILAF

Steps:

• Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
• *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.

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.