Winter Rice Pilaf
I always end up with all these recipes and not enough time to make everything that I want to.
This Pilaf was one at the top of the list to make because all the ingredients are already in my pantry.
Because this is such a substantial dish it can easily be used as a vegetarian main course as well as a side dish.
You can also change-up the ingredients in this dish and change it from season to season, depending on what is fresh in your supermarket.
I love cooking with seasonal ingredients. I call this Winter Rice Pilaf because it is chock full of stuff that is in season right now.
I am talking about cranberries, pecans and tangerines. They all grace our supermarket right now and are screaming to be enjoyed.
I love using dried cranberries in all kinds of salads. It adds a bit of tang that normally wouldn’t be there. It also adds a chewy texture that plays well with the rice.
Pecans are also in season. It also adds texture and a bit of welcoming crunch to the pilaf that normally wouldn’t be there.
Last but not least tangerines are in season and the zest adds a bit of zing and brightness that can’t be beat.
Not only is this dish delicious, because everything is seasonal, it is economical also.
You can make this as a main vegetarian meal or as a side with your favorite fish or chicken recipe.
Either way it is a wonderful dish that your family will enjoy over and over again.
Winter Rice Pilaf
1 cup basmati rice
2 cups vegetable stock
1/2 cup dried cranberries
1/3 cup pecans chopped
1 tablespoon parsley
1 tablespoon tangarine zest
1 teaspoon salt
1/2 teaspoon pepper
In a medium saucepan cook rice according to package directions using vegetable stock instead of water. Once the rice is cooked add cranberries, pecans, parsley, zest, salt and pepper. Fluff all the ingredients with a fork. Transfer to a serving patter and serve with your favorite main course. Garnish with tangarine slices and parsley sprigs.
Peace be with you,