Cranberry Rice Pilaf

"Found this recipe in the 2009 cookbook, Taste of Home's Best Holiday Recipes."
 
Download
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by Starrynews photo by Starrynews
Ready In:
30mins
Ingredients:
13
Serves:
5
Advertisement

ingredients

Advertisement

directions

  • In a large saucepan, saute celery & onion in butter & oil until tender.
  • Add rice & cook & stir for 5 minutes or until lightly browned.
  • Add broth, mushrooms, cranberries, garlic powder, curry powder & lemon pepper.
  • Bring to a boil, reduce heat, cover & simmer for 20 minutes or until liquid is absorbed & rice is tender.
  • Remove from heat, stir in parsley & sprinkle with pine nuts before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is amazing!! I wasn't sure about the curry since we do not eat it usually, but it made the rice so good! Made as is and left the mushroom pieces bigger so DH could pick them out; and he ate them, so added bonus! Going into my Best of 2010 cookbook!! Made for PRMR.
     
  2. A great rice dish! The veggies and cranberries were wonderful additions. The curry powder was a surprising, yet well fitting, ingredient for the pilaf. It all came together quite nicely. Thanks for sharing!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes