Orange Cranberry Rice Pilaf
Orange cranberry rice pilaf is a perfect side dish for Thanksgiving or Christmas. Don't save it for the holidays, though. It is also great with any roast meat or special dinner.
Servings: 8 Servings
Ingredients
- 2 Tablespoons butter
- ½ cup orzo
- 1¼ cups long grain white rice
- 3 cups chicken stock
- 4 Tablespoons dried cranberries
- 1 bunch green onions
- 1 large navel orange
- 2 Tablespoons chopped fresh rosemary
- 1 bay leaf
- ½ cup chopped parsley
- ½ cup sliced almonds toasted
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Zest the orange. Then remove the peel and chop into bite sized pieces.
- Trim the ends off the green onions. Separate the white and green parts, then chop and keep separate.
- Melt the butter in a large pot over medium heat.
- Add the orzo and cook until golden brown, about 2 minutes.
- Stir in the rice and season with salt and pepper. Toast for a minute or two.
- Add the chicken stock, cranberries, white parts of the green onions, orange zest, rosemary, and bay leaf.
- Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, about 17 minutes.
- Discard the bay leaf.
- Stir in the chopped orange, green parts of the green onions, parsley, and almonds.
- Adjust seasoning to your liking and serve.
Notes
You can use spaghetti broken into 1-inch pieces in place of the orzo.
Nutrition
Serving: 1Serving | Calories: 265kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 302mg | Potassium: 258mg | Fiber: 2g | Sugar: 9g | Vitamin A: 489IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg
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