Almond-Cranberry-Orange Rice Pilaf
Almond-Cranberry-Orange Rice Pilaf
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  • 2 tablespoons butter
  • 1/2 cup orzo or 1-inch pieces of broken thin spaghetti
  • 1 1/4 cups long grain white rice
  • Salt and pepper
  • 2 1/2-3 cups chicken stock
  • 3-4 tablespoons dried cranberries
  • 1 bunch scallions, white and green parts separated, then chopped
  • 1 large navel orange, zested, then peeled and chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 bay leaf
  • 1/2 cup flat leaf parsley, chopped
  • 1/2 cup sliced almonds, toasted
  • EVOO, for drizzling

In a large pot, melt the butter over medium heat. Once it foams, add the orzo and cook until golden, 2 minutes. Stir in the rice; season. Add 2 1/2 cups stock, the cranberries, scallion whites, orange zest, rosemary and bay leaf. Bring to a boil, then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes, adding the remaining 1/2 cup stock, if needed. Discard the bay leaf.

Transfer the mixture to a serving dish and toss with the chopped orange, scallion greens, parsley and almonds. Season, then drizzle with EVOO.

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