CURRY CRANBERRY RICE

Add some wow to your rice with this tasty, fragrant, and delicious cranberry Rice Pilaf. The cranberries in this rice provide a sweet-tart flavor that compliments the bold parsley and curried flavor. I’m sure this will become one of your favorite side dishes.

Preparation Time

Ingredients

1 tbsp vegetable oil
½ small yellow onion, diced
3 cloves garlic, minced
2 tbsp. curry powder
1 tbsp. salt
1 cups dried cranberries, plus more for garnish
2 cups rice, washed
2 1/2 cups water
1 tbsp. butter
3 tbsp. fresh parsley, chopped
¾ cups pecans, chopped

Directions

In a medium pot over medium heat with oil, Saute together the onion, garlic and ginger until translucent then add curry powder and cranberry, allow to cook for an additional 2 minutes then add butter and rice. Stir rice thoroughly to combine before adding water.

Add water and salt to taste. Cover the pot with a lid, and allow the pot to come to a boil then reduce heat to low and allow to simmer for 25 minutes.

Remove the lid and use a fork to fluff the rice then add chopped parsley and pecans. Garnish rice with extra parsley and pecan if desired.