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Ingredients
| salted butter: 1 Tbl |
| garlic: 1 clove (minced) |
| celery (chopped): 1/4 cup (finely chopped) |
| onions (chopped): 1/2 cup (finely chopped) |
| carrots (grated): 1/4 cup (finely chopped) |
| soup - vegetable broth: 1 1/2 cups |
| white rice: 1 cup |
| dried sweetened cranberries: 1/2 cup |
| salt |
| black pepper |
| olive oil: 2 Tbl |
| dried pine nuts: 1/2 cup |
Vegetable Broth Rice Pilaf With Dried Cranberries
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
- In a medium sized sauce pan, melt butter and sauté garlic, celery, onion and carrots until soft. Add vegetable broth, rice, dried cranberries, salt and pepper. Bring to a boil from mediuim heat with a lid on an angle to let vapour out.
- Recuce heat to low and cook for 30 minutes. Once you start to see indents forming in the rice, close the cover and let sit for 25 minutes.
- Fluff with a fork and serve garnished with toasted pine nuts.
- To toast pine nuts, lightly sauté in olive oil until they are golden brown. This will add a pleasant nutty flavor to the rice.
- This dish is a great accompaniment to any meal.