Description
A delicious and festive rice pilaf featuring seasonal ingredients like cranberries and nuts, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup brown rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (walnuts or pecans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
- Add the brown rice and stir for 2 minutes to toast.
- Pour in the vegetable broth, add thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender.
- Stir in cranberries and nuts, cover, and let sit for 5 minutes.
- Fluff with a fork and serve warm.
Notes
- For a sweeter flavor, add a tablespoon of maple syrup.
- Can substitute quinoa for brown rice for a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Autumn Harvest Rice Pilaf, Cranberries, Nuts, Fall Recipes, Vegetarian Side Dish