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Nutty Cranberry Rice Pilaf Recipe

I like to bring healthy foods to the table, especially around the holidays. Most of my meals contain onions or garlic or both. Here is one recipe that can be used as a side dish or as a delightful meatless main dish —Renee Hagens, Pittsburgh, Pennsylvania

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Nutty Cranberry Rice Pilaf Recipe

Prep: 10 min. Cook: 40 min.

Yield: 8 Servings

10 40 50

Ingredients

1 large onion, chopped
3 tablespoons olive oil
2 cups uncooked long grain rice
3 garlic cloves, minced
1 carton (32 ounces) vegetable stock
1/4 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon each dried oregano, basil and dill weed
1/4 teaspoon pepper
1/2 cup coarsely chopped cashews

Directions

In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. Add garlic; cook 1 minute longer.
Stir in the stock, cranberries and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Remove from the heat. Stir in cashews. Yield: 8 servings.

Nutritional Facts 2/3 cup equals 289 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 475 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Nutty Cranberry Rice Pilaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p88

Cashews

A popular snack nut that is rich in flavor, often eaten raw, roasted and lightly salted or sugared. Cashew nuts are common to Thai, Indian and Chinese cuisines and in vegetarian dishes.