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Cranberry Brown Rice Pilaf |
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Serves: 4 Print this RecipePilaf is a method of cooking dried grain (like rice) by browning it and then simmering it until it is tender. The browning helps to create a nutty flavor and to lock the starch inside the kernels so that the finished grains of rice remain separate. The process takes time and considerable attention, but by switching to instant brown rice (in which separate grains are guaranteed), you can simply sauté some onion, add the remaining ingredients, and simmer for 5 minutes. 2 teaspoons butter, salted or unsalted 1 small onion, finely chopped 1 sprig rosemary leaves 2 cups chicken broth 1/2 cup dried cranberries 2 cups instant brown rice Melt the butter in a saucepan over medium heat; add the onion and sauté until tender. Add the rosemary, chicken broth, cranberries, and rice. Simmer, covered, for 5 minutes; remove from the heat and let rest for 3 minutes before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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