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Mixed Rice Pilaf with Cranberries

Prep Time : 10

Cook Time : 50

Servings : 8

Ingredients

  • 4 cups Pacific Organic Vegetable Stock
  • 2 tbsp organic unsalted butter
  • 1 tbsp grapeseed oil
  • 3 large organic shallots, minced
  • 2 cups Ambrosia’s Own wild & brown rice
  • ½ cup Patience Organic Dried Cranberries
  • 1 organic bay leaf
  • 2 sprigs organic fresh thyme
  • ½ tsp fine sea salt
  • 1/8 tsp freshly ground white pepper
  • salt and pepper to taste

Ingredients

  • 4 cups Pacific Organic Vegetable Stock
  • 2 tbsp organic unsalted butter
  • 1 tbsp grapeseed oil
  • 3 large organic shallots, minced
  • 2 cups Ambrosia’s Own wild & brown rice
  • ½ cup Patience Organic Dried Cranberries
  • 1 organic bay leaf
  • 2 sprigs organic fresh thyme
  • ½ tsp fine sea salt
  • 1/8 tsp freshly ground white pepper
  • salt and pepper to taste

Directions

  1. Preheat oven to 375°F. In a saucepan over medium-low heat, bring the stock to a simmer.
  2. In a heavy flameproof casserole dish over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the simmering stock, dried
  3. cranberries, bay leaf, thyme, the 1/2 tsp. sea salt and the 1/8 tsp. white pepper.
  4. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
  5. Remove from the oven. Remove and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Serve hot or warm.