Brown Rice and Cranberry Pilaf

Submitted by ElizabethKnicely

"Make this special side dish for any holiday meal - or anytime you've got a roast pork loin or red snapper in the oven. Use a straight-sided sauté pan, sometimes called a "sauteuse", or a high-sided, oven-safe skillet."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 6 2/3 cup servings
• Serves: 6

ingredients

• cooking spray
• 1 large yellow onion, finely chopped
• 2 medium celery ribs, thinly sliced
• 1 medium garlic clove, minced
• 1⁄2 cup roughly chopped fresh cranberries
• 2 teaspoons stemmed thyme leaves
• 1 1⁄2 cups uncooked long grain brown rice
• 3 cups reduced-sodium vegetable broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

directions

1. Preheat oven to 350 degrees F. Coat a large oven-safe sauté pan with cooking spray; heat over medium heat.
2. Add onion, celery and garlic; cook, stirring often, until onion has softened a bit, about 3 minutes.
3. Stir in cranberries and thyme; cook for 30 seconds. Pour in rice; stir well.
4. Add broth, salt and pepper; increase heat to medium-high and bring to a simmer, stirring occasionally.
5. Cover pan and place in oven; bake until liquid is absorbed and rice is tender, about 1 hour. Fluff with a fork before serving.