This was good, but unfortunately I couldn't taste the cranberries. They re-hydrated themselves during cooking and their texture and flavor just disappeared. Next time, I will add the cranberries just a few minutes before serving. But overall, we enjoyed it. Thanks!
Tasty and very easy. The cranberries give a touch of sweetness. I used brown rice, puy lentils, and an extra cup of water.
A good healthy standby meal using items that we usually have in the pantry. I use brown rice and top with some really good olive oil, which really adds to the dish.
Interesting mix of flavors and a really healthy meal.
So very simple to make in the rice cooker! Very low in fat, it has no cholesterol and there is a nice balance of flavours. The pine nuts on top were a nice touch. I’ve been looking for tasty no cholesterol recipes for my mother, so I’m leaving my rice cooker at her place for a while. We enjoyed this with Rita’s totally scrumptious Wild Mushroom Savory Sauté Wild Mushroom Savory Sauté, which is also reasonably low in fat and cholesterol. Thanks for sharing another great recipe, Rita!
This was just mediocre for me, although DD (toddler) gobbled hers up. I did our rice on the burner. I used brown lentils in place of green and they were still a little crunchy after the time was up but it was fine. I just found the sweetened dried cranberries not so tasty added while cooking as the texture went a bit funny and I didn't enjoy their taste as much as uncooked (blander). I also found the ginger taste a bit strong. I used white Basmati rice which I soaked a bit, sea salt for the salt, a bit more unrefined extra virgin olive oil, plus the rest of the ingredients, except for the optional scallion. I toasted my pine nuts in a dry frying pan. Served this rice with Baked Grated Beets and a fresh salad for a tasty vegetarian meal. Made for THINK PINK RECIPE TAG EVENT - OCTOBER 2011.