Orange And Cranberry Rice Pilaf Recipes

CRANBERRY AND ORANGE WILD RICE

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

CRANBERRY ORANGE RICE PILAF

Steps:

• Melt olive oil and butter in a Dutch oven or deep sauté pan over medium heat. Add onion and garlic; cook, stirring often, until the onion is translucent and garlic is fragrant, about 4-5 minutes.
• Add the rice to the pan and stir to coat with the oil and butter. Continue to cook, stirring often, until the rice is toasted and nutty, about 2 minutes.
• Stir in the white wine. Allow the wine to reduce and absorb into the rice, about 1 minute. Add the chicken stock, thyme, Pure Orange Extract, salt and pepper and stir to combine.
• Bring the mixture to a boil. Reduce the heat to low and cover the pan. Cook for 30-35 minutes, or until the rice is tender and has absorbed all of the liquid.
• Fold in the pecans, cranberries, and orange zest. Season with salt and pepper to taste.

RICE AND CRANBERRY PILAF

Steps:

• Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
• Stir in rice and cranberry sauce; return to boil. Cover.
• Remove from heat. Let stand 5 min. Stir in almonds.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

ORANGE AND CRANBERRY RICE PILAF

Steps:

• 1. In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
• 2. Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
• 3. Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
• 4. Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL

CRANBERRY ORANGE RICE PILAF

Steps:

• Prepare rice as directed on pkg substituting orange juice for water.
• Add peas and cranberries and cover.
• Let stand 5 minutes.
• Fluff with fork before serving.