Rice Pilaf with Dried Cranberries
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 25 minutes, plus rice cooking time 10 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 red onion, very finely chopped 1-1/4 cups vegetable broth 3 tendr celery sticks, leaves included, finely sliced
3 carrots, coarsely grated 1 green chili, seeded and finely chopped 4 green onions, green parts included, thinly sliced
1/2 cup dried cranberries 1 tbsp olive oil 2-1/4 cups cooked wild rice
1 cup cooked brown basmati rice finely grated rind of 1 small orange juice of 3 small oranges (about 1/2 cup)
1 tsp salt 1/4 tsp freshly ground black pepper



1 Place the onion and 6 tablespoons of broth in a large nonstick skillet. Cook for 3 to 4 minutes, until translucent.
2 Add the celery, carrots, chilies, green onions, and cranberries. Cook over medium heat for 2 minutes, until the vegetables are just tender but still crips and brightly colored. Remove from the pan and set aside.
3 Add the oil to the pan over high heat. Stir in the rice and toss for 2 minutes to heat through. Lower the heat and stir in the grated orange rind, juice, remaining broth, and salt and pepper. Simmer for 1 minute.
4 Return the vegetables to the pan and toss with the rice to heat through before serving.
5 Serve the pilaf with Indian bread or pita pockets and a bowl of plain yogurt.

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