Rice and Cranberry Pilaf

Pilaf is a popular rice dish in many cultures, and each region has its own variation. The combination of rice and cranberries in this pilaf adds a delightful sweetness and tartness to the dish.

This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Rice and Cranberry Pilaf

Cooking Method: Boiling, Sautéing Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Course Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Basmati rice
• ¹⁄₂ cup Dried cranberries
• 1 medium Onion
• 2 clove Garlic cloves
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Cumin powder
• ¹⁄₂ teaspoon Cinnamon powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 2 tablespoon Parsley
• 1 tablespoon Lemon juice

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the cumin and cinnamon powder and cook for another minute.
4. Add the rice and cranberries to the saucepan and stir to combine.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
6. Remove the saucepan from the heat and let it rest, covered, for 5 minutes.
7. Fluff the rice with a fork and stir in the parsley and lemon juice.
8. Season with salt and black pepper to taste.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 45g15%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.