Thanksgiving Cranberry Rice Pilaf [Video+Recipe]
Serving: 6 servings
Ingredients
- 6 cups vegetable broth [1.5 liters] salted to taste, boiling hot (see notes)
- 2 teaspoons salt (optional)
- 1 teaspoon black pepper (optional)
- 3 tablespoons ghee (clarified butter, see notes)
- 1½ cups chopped walnuts (or almonds), plus whole walnuts for garnishing
- 6 g saffron threads plus extra strands for garnish
- 3 cup long grain rice
- 1½ cups dry cranberries (craisins)
- Fresh parsley (or chives) to garnish
Instructions
1. Toasting walnuts
- In a medium saucepan, season the vegetable broth with salt and pepper to taste (if needed), and keep steaming over low heat.In a separate thick-bottom pot (cast aluminum or cast iron), heat the ghee over medium-low 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.
2. Sauteeing rice
- Add the saffron to the ghee and stir to color the ghee. 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 heated vegetable broth, increase the temperature to medium-high heat, and stir.
3. Cooking rice
- Simmer, stirring often, until the liquid has almost evaporated. Add the craisins 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 but with separate grains.Uncover and mix in the toasted walnuts. Remove from the stove.
4. Serving
- Place the rice in a serving platter and sprinkle with parsley.
Nutrition
Calories: 704kcal | Carbohydrates: 107g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 1724mg | Potassium: 272mg | Fiber: 5g | Sugar: 25g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
