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Pine Nut and Cranberry Rice Pilaf Recipe

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Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.

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Pine Nut and Cranberry Rice Pilaf Recipe

Prep: 15 min. Cook: 25 min.

Yield: 4-5 Servings

15 25 40

Ingredients

3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
1 cup uncooked long grain rice
2-1/2 cups chicken broth
1/2 cup chopped fresh mushrooms
1/2 cup dried cranberries
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Salt and pepper to taste
2 tablespoons minced fresh parsley
3 tablespoons pine nuts, toasted

Directions

In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.
Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
Remove from the heat. Stir in parsley; sprinkle with pine nuts. Yield: 4-5 servings.

Originally published as Cranberry Rice Pilaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p57

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.

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Reviews for Pine Nut and Cranberry Rice Pilaf (2)

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Pine Nut and Cranberry Rice Pilaf

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Reviewed on Oct. 05, 2010 by sweetthing for 2

I made this for my christmas dinner and it was a big hit i made again for a formal dinner party but I added pineapple bits instead of the pine nuts it was even better.