Party Brown Rice With Pistachios and Cranberries |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Flavorful,Robust and Good for You! Vegans can use water or Vegetable Stock Vegetable Stock instead of chicken broth. This recipe is for a crowd s but can be easily cut in half. Ingredients:
2 1/2 cups brown rice (medium or long grain) |
6 cups hot chicken stock |
1/2 teaspoon ground cardamom |
2 tablespoons peanut oil (or if you can find pistachio oil or walnut oil) |
1 medium vidalia onion, chopped |
1 teaspoon brown sugar |
2 tablespoons minced gingerroot |
3 garlic cloves, minced |
1 cup dried cranberries |
1 cup roasted pistachios |
1/4 teaspoon cardamom |
salt, to taste |
1/2 cup minced parsley |
3 scallions, sliced thinly |
Directions:
1. Place the rice in a large skillet and toast over a high flame for 1 minute.
2. Add the 6 cups chicken stock and cardamom and bring to rolling boil.
3. Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
4. Set aside.
5. Heat the oil in a large skillet over a high flame.
6. Add the onions and brown sugar and saute for 2 minutes.
7. Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
8. Add the rice, pistachio nuts, cardamom, and salt, to taste.
9. Cook for 30 seconds, stirring constantly.
10. Remove from the heat and stir in parsley and scallions.
11. Serve immediately.
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