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orange and cranberry rice pilaf

(3 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

This is an extremely flavorful rice pilaf and if you love the taste of curry & marmalade you will most definitely enjoy this. However, if you are not used to working with curry I suggest a small amount be added and then taste as to whether you want more curry or not. This is a unique rice pilaf and I was trying a few different things with this dish but posted my final recipe for you. As you read in the notes you will see what I tried adding and what I deleted. I look forward to trying it again one more time before I present it as a dish for the holidays. Let me know what you think if you make this and if you custom it at all. I am trying to perfect this one.

►
(3 ratings)
yield 4 - 6 servings
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For orange and cranberry rice pilaf

  • 3/4 c
    chopped celery
  • 1/2 c
    onion
  • 3 Tbsp
    butter
  • 1 c
    uncooked long grain rice
  • 2 1/2 c
    chicken broth
  • 1 c
    chopped fresh mushrooms (white)
  • 1/3 c
    slivered almonds, toasted (i only had sliced but wanted slivered)
  • 2 Tbsp
    orange marmalade
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    celery salt
  • 1/4 - 1/2 tsp
    curry---if you are not used to cooking with curry put 1/4 teaspoon
  • 1/3 c
    sweetened dried cranberries
  • 2 Tbsp
    minced fresh parsley
  • 1 Tbsp
    orange zest

How To Make orange and cranberry rice pilaf

  • 1
    In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
  • 2
    Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
  • 3
    Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
  • 4
    Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL
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