Cooking From Memory ~ A Recipe Journal


Cranberry and Apple Rice Pilaf

Rice Pilaf

Ingredients ~

  • 1 cup 7 Grain Medley (rice) with Cranberries and Almonds
  • 2 ¼ cups vegetable stock
  • 1 Tablespoon fresh lemon juice
  • 1 small Granny Smith apple, cored and diced
  • 1 Tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup sliced green onions
  • 1 stalk celery, thinly sliced
  • 3 Tablespoons chopped fresh parsley

Method ~

Combine 1 cup of 7 Grain Medley (or brown rice) with 2 ¼ cups vegetable stock in a 2 quart saucepan and bring to a boil. Reduce heat; cover and simmer for approximately 30 minutes or until all of the liquid has been absorbed. Remove from heat and let stand covered for 5 minutes.

While the rice is cooking, coat the diced apple with the lemon juice and place in the refrigerator. In a separate saucepan, heat oil on medium-high for one minute. Add the garlic, green onions and celery and sauté for 3 minutes.

When the rice is fully cooked, add the 7 Grain Medley, apple and parsley. Mix thoroughly, reduce heat to low and cook for 8 minutes.

Serves 4.

Serve with roasted pork tenderloin, grilled chicken or use as a stuffing for roasted squash.

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