Cranberry Red Rice Pilaf

By gnikylime

Cranberry-orange pilaf made with Bhutanese red rice.

Ingredients

• 2 c. Bhutanese Red Rice
• 2 T. olive oil
• 3 T. minced onion
• 2/3 c. dried cranberries
• 1 T. orange zest
• 3 c. water
• 1/4 t. salt
• 1/4 c. chopped walnuts

Preparation

Step 1

1. In a 1 quart sauce pan heat the oil over medium flame, add onions and saute until translucent, about 5 minutes, making sure not to color.
2. Add the cranberries and orange zest to the onions for the last minute.
3. Stir in rice and coat with oil until rice is hot. Stir in water, add salt, and bring to a boil.
4. Cover, lower heat, and simmer over low heat for 30 minutes. Let rest for a few minutes before fluffing.
5. Add the chopped walnuts on top and serve.