Portions: 6 servings Calories: 699kcal |
You know I am all about easy rice recipes, and this festive cranberry rice is not only super simple, but it is also flavorful and pretty, which makes it ideal for your Christmas or Thanksgiving menu. It's a great start to plan your festive feast these holidays.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Preparation
Festive cranberry rice.
Why I ā¤ļø it
I have in my collection our favorite Christmas rice with raisins and walnuts, but there cannot be too many rice side dishes for our holiday menu.
This tasty rice with cranberries and nuts is perfect to serve something new this year or to have something extra special on your table.
Cranberry rice recipe
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Utensils and tools
Ingredients
- 3 tablespoons ghee (clarified butter, see notes)
- 1Ā½ cups chopped walnuts (or almonds), plus whole walnuts for garnishing
- 6 g saffron threads, plus extra strands for garnish
- 3 cup rice
- 6 cups [1.5 liters] of broth, salted to taste, boiling hot (see notes)
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1Ā½ cups of dry cranberries, (craisins)
- Fresh herbs for garnish (like fresh parsley or chives)
Video
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Toasting walnuts
In a thick-bottom pot (cast aluminum or cast iron), heat the ghee over medium heat. Stir in the walnuts and cook, stirring until a slightly darker color.
Remove the walnuts from the grease and set them aside. Leave the ghee in the pot.
Step 2: SautƩe rice
Add the raw, unrinsed rice to the heated ghee, cook stirring until the grains are coated with the ghee, and turn a slightly yellow color.
Pour in the vegetable broth, stir and salt to taste.
Step 3: Cook rice
Boil over medium flame, stirring often, until the liquid has almost all evaporated. Add the raisins and sultanas and stir to combine. Lower the heat, cover with a tight-fitting lid and simmer for 15 minutes. Stir the rice and simmer covered for another 10 minutes, or until the rice is cooked through.
Uncover and mix in the toasted walnuts. Remove from the stove.
Step 4
Place the rice on a serving platter and sprinkle it with herbs.
Top tips
- The flavor and saltiness of the broth will determine the flavor of the rice, so if you find the broth too bland, you may need to add salt to taste, or even add some minced parsley, a teaspoon of garlic powder, and a tablespoon of onion flakes to liven it up.
- To vary the flavor, you can use different broths: try my homemade vegetable broth recipe or my homemade chicken broth recipe.
- For vegan cranberry rice, use olive oil instead of ghee, and make sure to use vegetable broth.
Serving suggestions
This cranberry rice is perfect for your Christmas Eve feast, or as a new addition to your Thanksgiving meal. Check out my Dominican Thanksgiving and Christmas dishes for some ideas, or check out my Christmas dishes here.
For a very easy, very innovative meat choice, check out these turkey chops I love so much.
Variations
If you don't like or don't have walnuts, you can make rice with cranberries and pecans or rice with cranberries and walnuts by following the exact same instructions and just substituting them for your favorite nuts. Pine nuts are also great in this dish.
For this recipe, I used long-grain white rice, but you can use the same instructions and switch the rice to basmati. If you're looking for a great wild rice pilaf, I have a lovely, colorful wild rice blend and cauliflower yellow rice you might love.
Nutritional information
Calories: 553kcal - Carbohydrates: 23g - Protein: 36g - Fat: 35g - Saturated Fat: 14g - Cholesterol: 116mg - Sodium: 1642mg - Potassium: 765mg - Fiber: 2g - Sugar: 13g - Vitamin A: 1030IU - Vitamin C: 9.1mg - Calcium: 587mg - Iron: 2.2mg
FAQs
Is it necessary to soak rice before cooking?
While some recipes do require that the rice is soaked beforehand, not every recipe does, and not every rice is cooked the same. Check the recipe you're following for instructions.
Print card
This is just a printer-friendly summary, some useful details are found in the recipe above.
How to Make Cranberry Rice [+Video]
Ingredients
- 3 tablespoons ghee clarified butter, see notes
- 1Ā½ cups chopped walnuts plus whole walnuts for garnishing
- 6 g saffron threads plus extra strands for garnish
- 3 cup rice
- 6 cups broth [1.5 liters] salted to taste, boiling hot (see notes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1Ā½ cups dry cranberries (craisins)
- Fresh herbs for garnish (like fresh parsley or chives)
Instructions
- Heat the ghee over medium heat. Stir in the walnuts and cook,stirring until they turn a light golden color. Remove the walnuts from the grease and set them aside. Leave the grease in the pot.
Sautee rice
- Add the raw, unrinsed rice to the heated ghee til, cook stirring until the grains are coated with ghee, and turn a slightly yellow color. Pour in the vegetable broth, stir and salt to taste.
Cooking rice
- Boil over medium flame, stirring often, until the liquid has almost all evaporated. Add the raisins and sultanas and stir to combine. Lower the heat, cover with a tight-fitting lid, and simmer for 15 minutes. Stir the rice and simmer covered for another 10 minutes, or until the rice is cooked through.Uncover and mix in the toasted walnuts. Remove from the stove.
Serving
- Place the rice in a serving platter and sprinkle with herbs.
Nutrition
Originally published on Nov 8, 2021
linda
Is this a Dominican recipe or just a wonderful sounding recipe from a Dominican ? Donāt want to look foolishā¦.lol