Meatless Monday: Rice Pilaf with Dried Cranberries and Apple
By: Leah Rodrigues
Published: December 19, 2011

This holiday inspired rice pilaf is an easy dish to make during this busy time of year.  I use this recipe as a guideline, sometimes I add roasted butternut squash or cubes of oven baked tofu.  You can also use this rice pilaf as a stuffing for acorn squash which makes for a simple holiday side dish.  Rice pilaf with dried cranberries and apple is a holiday recipe you'll want to make over and over again.
Rice Pilaf with Dried Cranberries and Apple
Ingredients:


2 tablespoons olive oil, or butter
1 medium onion, chopped
1 stalk celery, chopped (*)
Rind of 1 orange, grated
1 cup white or brown rice
1/4 cup parsley, minced, divided
2 cups apple cider or apple juice
1/2 cup dried cranberries or raisins
Salt and pepper to taste


 
Directions:
 





Heat oil or butter in a saucepan. Add onion, celery, and orange rind,


   
Sauté until vegetables are limp. Add rice and continue cooking just until rice is golden. Add half the parsley, the cider or juice, and cranberries or raisins


   
Bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes for white rice and almost an hour for brown rice. Add salt and pepper to taste.


   
Sprinkle remaining parsley on top just before serving.

Heat oil or butter in a saucepan. Add onion, celery, and orange rind,


     
Sauté until vegetables are limp. Add rice and continue cooking just until rice is golden. Add half the parsley, the cider or juice, and cranberries or raisins


     
Bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes for white rice and almost an hour for brown rice. Add salt and pepper to taste.


     
Sprinkle remaining parsley on top just before serving.