November 2011 | Cranberry Pecan Rice Pilaf

This rice pilaf goes well with chicken, fish or pork, and is a great side dish for the holiday season.

Ingredients

• 1 cup celery, chopped
• 1/2 onion, chopped
• 3 tablespoons olive oil
• 1 cup long grain brown rice, uncooked
• 2 1/2 cups chicken broth or vegetable broth
• 1/2 cup dried cranberries
• 1/2 teaspoon garlic powder
• 1/4 teaspoon orange zest
• 2 tablespoons fresh parsley, minced
• 1/4 cup pecans, toasted

Directions

1. In a large saucepan, saute celery and onion in olive oil until tender.
2. Add rice and cook and stir for 5 minutes or until lightly browned.
3. Add broth, cranberries, garlic powder, and orange zest.
4. Bring to a boil, reduce heat, cover and simmer on low heat for 45 minutes or until liquid is absorbed and rice is tender.
5. Remove from heat, stir in parsley and sprinkle with pecans before serving.