Orange-Cranberry Rice Pilaf
3 tablespoons unsalted butter
1 small onion, chopped fine
1 1/2 cups long-grain rice
1 3/4 cups low-sodium chicken broth
3 strips zest plus 1/2 cup juice from 1 to 2 oranges
1 bay leaf
1/2 cup dried cranberries, chopped fine
6 scallions, chopped fine
Melt butter in large saucepan over medium heat. Add onion and 1/2 teaspoon salt and cook until softened, about 3 minutes. Stir in rice and cook, stirring occasionally, until fragrant and edges begin to turn translucent, about 3 minutes.
Stir in broth, orange zest and juice, and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Quickly sprinkle cranberries and scallions over rice (do not stir), replace lid, and let rice stand off heat 10 minutes. Discard bay leaf and zest and fluff rice with fork. Season with salt and pepper to taste. Serve.
Serves 4 to 6.
Notes:Use a vegetable peeler to obtain wide strips of orange zest. Do not use basmati as a substitute for long-grain rice, it has more starch and is therefore less able to absorb water or broth.
Pairs Well With
Recipe courtesy of Cook's Country, October/November 2006
Use a vegetable peeler to obtain wide strips of orange zest.
Do not use basmati as a substitute for long-grain rice, it has more starch and is therefore less able to absorb water or broth.