orange and cranberry rice pilaf

Name: Orange and Cranberry Rice Pilaf
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 3/4 cup(s) chopped celery; 1/2 cup(s) onion; 3 tablespoon(s) butter; 1 cup(s) uncooked long grain rice; 2 1/2 cup(s) chicken broth; 1 cup(s) chopped fresh mushrooms (white); 1/3 cup(s) slivered almonds, toasted (i only had sliced but wanted slivered); 2 tablespoon(s) orange marmalade; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) celery salt; 1/4 - 1/2 teaspoon(s) curry---if you are not used to cooking with curry put 1/4 teaspoon; 1/3 cup(s) sweetened dried cranberries; 2 tablespoon(s) minced fresh parsley; 1 tablespoon(s) orange zest

(3 RATINGS)

54 Pinches 4 Photos

Kim Campbell

Youngstown, OH

Updated on Oct 10, 2011

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.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 - 6 servings

Ingredients

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

How To Make orange and cranberry rice pilaf

Step 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.

Step 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.
Step 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.
Step 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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