Apple Rice Pilaf With Cranberries & Almonds


2 tablespoons olive oil, butter, or margarine
1 medium onion, chopped
1 stalk celery, chopped (*)
Rind of 1 orange, grated
1/4 cup parsley, minced, divided
Salt and pepper to taste


Heat oil, butter, or margarine in 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.




(*) 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

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


8.0 portions


Monday, February 22, 2010 - 1:19pm

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