Description
This Cranberry Orange Rice Pilaf is a vibrant and flavorful side dish combining the tartness of dried cranberries with the bright zest and juice of fresh orange. Sautéed onions and long-grain rice simmered in vegetable broth make this pilaf a perfect balance of savory and sweet, ideal for holiday meals or as a colorful accompaniment to your favorite main dishes.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1 orange, zested and juiced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil: In a pot over medium heat, warm 2 tablespoons of olive oil until shimmering to prepare for sautéing the onion.
- Sauté onion: Add the diced onion to the pot and cook, stirring occasionally, until it becomes translucent and soft, which usually takes about 3-4 minutes.
- Toast rice: Stir the long-grain rice into the pot with the onions and cook for 2 minutes, allowing the rice to slightly toast and absorb the olive oil flavor.
- Add liquids and fruit: Pour in the vegetable broth, then add the dried cranberries, orange zest, and fresh orange juice, mixing well to combine all ingredients.
- Bring to boil and simmer: Increase the heat to bring the mixture to a boil, then reduce heat to low, cover the pot with a lid, and let it simmer gently.
- Cook rice: Allow the rice to cook covered for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Finish and season: Remove the pot from heat, fluff the rice with a fork to separate grains, and season with salt and black pepper to taste before serving.
Notes
- Use vegetable broth for a vegan and vegetarian-friendly pilaf.
- Make sure to cover the pot during simmering to prevent moisture loss and ensure even cooking.
- For added texture, consider garnishing with toasted almonds or chopped parsley.
- You can substitute long-grain rice with basmati for a fragrant aroma.
- Adjust salt and pepper according to your taste preferences.
