Pine Nut and Cranberry Rice Pilaf Recipe

4.5 2 3
Pine Nut and Cranberry Rice Pilaf Recipe
Pine Nut and Cranberry Rice Pilaf Recipe photo by Taste of Home
Publisher Photo

Pine Nut and Cranberry Rice Pilaf Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
4-5 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
4-5 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

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

Nutritional Facts

3/4 cup: 285 calories, 10g fat (4g saturated fat), 15mg cholesterol, 541mg sodium, 44g carbohydrate (10g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forPine Nut and Cranberry Rice Pilaf

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MY REVIEW
sweetthing for 2 User ID: 5489647 208905
Reviewed Oct. 5, 2010

"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."

MY REVIEW
pixieclown User ID: 813477 167080
Reviewed Jan. 13, 2010

"We've made this several times since Christmas 2009 and the whole family loves it!"

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