Post by bee on Mar 5, 2007 12:36:44 GMT -5
This rice pilaf is sensational.
Recipe comes from Cooks Country.
Orange Cranberry Rice Pilaf
3 TBS unsalted butter
1 small onion, chopped fine
Salt
1-1/2 cups long grain rice
1-3/4 cups low sodium chicken broth
3 strips zest PLUS 1/2 cup juice from 1-2 oranges (I needed 2 oranges for the juice)
1 bay leaf
1/2 cup dried cranberries, chopped fine
6 scallions, chopped fine
Pepper
Melt butter in a large saucepan over medium heat. Add onion and 1/2 tsp salt and cook until softened, about 3 minutes. Stir in rice and cook, stirring occasionally, until fragrant and edges begin to trun translucent, about 3 minutes.
Stir in broth, orange zest, orange juice and bay leaf and bring to a boil over medium-high heat. Cover and reduce heat to low and cook until liquid is absorbed and rice is tender, about 20 minutes. Quickly sprinkle cranberries and scallions over top but do do stir in. Replace lid and let rice sit for 10 minutes. Discard bay leaf and zest (I did not discard zest because I minced mine). Fluff rice with a fork. Season with salt and pepper to taste.
Recipe comes from Cooks Country.
Orange Cranberry Rice Pilaf
3 TBS unsalted butter
1 small onion, chopped fine
Salt
1-1/2 cups long grain rice
1-3/4 cups low sodium chicken broth
3 strips zest PLUS 1/2 cup juice from 1-2 oranges (I needed 2 oranges for the juice)
1 bay leaf
1/2 cup dried cranberries, chopped fine
6 scallions, chopped fine
Pepper
Melt butter in a large saucepan over medium heat. Add onion and 1/2 tsp salt and cook until softened, about 3 minutes. Stir in rice and cook, stirring occasionally, until fragrant and edges begin to trun translucent, about 3 minutes.
Stir in broth, orange zest, orange juice and bay leaf and bring to a boil over medium-high heat. Cover and reduce heat to low and cook until liquid is absorbed and rice is tender, about 20 minutes. Quickly sprinkle cranberries and scallions over top but do do stir in. Replace lid and let rice sit for 10 minutes. Discard bay leaf and zest (I did not discard zest because I minced mine). Fluff rice with a fork. Season with salt and pepper to taste.
