Apple Rice Pilaf With Cranberries & Almonds
By: Sonia R. Martinez
Published: Monday, February 22, 2010 - 1:19pm

Ingredients




2 tablespoons olive oil, butter, or margarine
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

Preparation

1 Heat oil, butter, or margarine in saucepan. Add onion, celery, and orange rind, 2 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 3 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. 4 Sprinkle remaining parsley on top just before serving.

About


(*) SONIA'S notes - I used butter and one fresh Granny Smith apple instead of the
celery and added 1/4 cup nuts (sliced almonds) to this dish.
The rice I use is a combination of rice and herbs I buy called Jasmine Medley.
Thai Jasmine rice and wild rice with a blend of garden herbs and (dried)
vegetables, but a combination of jazmine and brown rice would work well also.
Instead of grating the orange peel, I used my zester and zested it in very thin
ribbons.
I used cranraisins. I did not sprinkle with parsley on top. I added all of the
parsley to the recipe itself.
ORIGINAL SOURCE: © 1999 "So Easy, So Delicious" cookbook by Ellie Deaner - shared by Portia Little in the Providence Vegetarian Examiner