Cranberry Pecan Rice Pilaf

Cranberry Pecan Rice Pilaf Recipe - American cuisine

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cranberry Pecan Rice Pilaf is a delicious and flavorful side dish that is perfect for any occasion. The combination of sweet dried cranberries, crunchy pecans, and savory parmesan cheese makes this dish a standout on any dinner table.

History

Rice pilaf has been a popular dish for centuries, with variations found in many different cultures around the world. The addition of cranberries and pecans to this classic dish adds a modern twist and a burst of flavor.

Ingredients

2 tbsp of butter or margarine
1 cup of uncooked rice
1 x 14.5 oz (411 g) can of chicken broth
1 cup of grated parmesan cheese
0.5 cup of dried cranberries
0.5 cup of chopped pecans, toasted
0.25 cup of sliced green onions
salt and ground black pepper, to taste

How to prepare

Melt butter in a 2 qt (1.89 liter) saucepan over medium heat. Add rice and cook, stirring, for 2 to 3 minutes.
Add broth and bring to a boil, stirring once or twice. Reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
Remove from heat. Stir in cheese, cranberries, pecans, and onions.
Season with salt and pepper to taste.

Variations

Add cooked chicken or shrimp to make this dish a main course.
Substitute dried cherries or raisins for the cranberries for a different flavor profile.
Use different types of nuts, such as almonds or walnuts, in place of the pecans.

Cooking Tips & Tricks

Toasting the pecans before adding them to the dish will enhance their flavor and add a nice crunch.

- Be sure to stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pan.

- Adjust the seasoning to your taste preferences by adding more or less salt and pepper.

Serving Suggestions

Serve Cranberry Pecan Rice Pilaf as a side dish with roasted chicken or grilled salmon for a complete meal.

Cooking Techniques

The key to making a perfect rice pilaf is to cook the rice until it is tender and fluffy. Be sure to follow the instructions for cooking the rice and allow it to rest before serving.

Ingredient Substitutions

If you don't have margarine, you can use butter or olive oil as a substitute. You can also use vegetable broth in place of chicken broth for a vegetarian version of this dish.

Make Ahead Tips

You can prepare the rice pilaf ahead of time and reheat it before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh parsley or additional sliced green onions for a pop of color. Serve the rice pilaf in a decorative serving dish for an elegant presentation.

Pairing Recommendations

Cranberry Pecan Rice Pilaf pairs well with a variety of main dishes, such as roasted pork tenderloin, grilled vegetables, or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the rice pilaf in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cranberry Pecan Rice Pilaf contains approximately 300 calories.

Carbohydrates

Each serving of Cranberry Pecan Rice Pilaf contains approximately 35 grams of carbohydrates.

Fats

Each serving of Cranberry Pecan Rice Pilaf contains approximately 12 grams of fat.

Proteins

Each serving of Cranberry Pecan Rice Pilaf contains approximately 10 grams of protein.

Vitamins and minerals

This dish is a good source of calcium, iron, and vitamin C.

Alergens

This recipe contains dairy (parmesan cheese) and tree nuts (pecans).

Summary

Cranberry Pecan Rice Pilaf is a nutritious dish that is high in carbohydrates and fats, with a moderate amount of protein. It is also a good source of vitamins and minerals.

Summary

Cranberry Pecan Rice Pilaf is a delicious and nutritious side dish that is perfect for any occasion. With its combination of sweet cranberries, crunchy pecans, and savory parmesan cheese, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a chilly autumn day and I was visiting my dear friend Margaret, who was known for her delicious holiday dishes. As soon as I walked into her cozy kitchen, I was greeted by the warm aroma of cranberries and pecans roasting in the oven.

"What are you making, Margaret?" I asked, my curiosity piqued.

She smiled and replied, "Oh, just a little something I learned from my grandmother. It's a cranberry pecan rice pilaf. Would you like to help me make it?"

I eagerly agreed, and as we worked together to prepare the dish, Margaret shared the story of how she had learned the recipe from her grandmother many years ago.

"It all started when I was just a young girl," Margaret began, her eyes sparkling with nostalgia. "My grandmother was a wonderful cook, and she used to make this rice pilaf every Thanksgiving. She would always say that the key to a good pilaf is to toast the rice first, to bring out its nutty flavor."

As Margaret stirred the rice in the skillet, I listened intently, hanging on her every word. She went on to explain how her grandmother would add a handful of dried cranberries and toasted pecans to the rice, along with a splash of chicken broth and a sprinkle of herbs.

"It's a simple dish, but it's full of flavor and reminds me of all the wonderful holiday meals I shared with my family growing up," Margaret said wistfully.

After we finished cooking the pilaf, Margaret and I sat down at her dining table to enjoy the fruits of our labor. The rice was perfectly fluffy, with bursts of tart cranberries and crunchy pecans in every bite. As I savored the dish, I couldn't help but think of my own grandmother and the recipes she had passed down to me over the years.

Inspired by Margaret's story, I decided to try making the cranberry pecan rice pilaf for my own family that Thanksgiving. I gathered the ingredients – rice, cranberries, pecans, herbs, and chicken broth – and set to work in my own kitchen, following Margaret's instructions to toast the rice and add the cranberries and pecans at just the right moment.

As the pilaf cooked, the familiar scents of the holiday season filled my home, reminding me of all the cherished memories I had shared with my family over the years. When the dish was finally ready, I served it alongside our Thanksgiving feast, watching as my loved ones eagerly dug in and savored each mouthful.

From that day on, the cranberry pecan rice pilaf became a staple at our holiday gatherings, a reminder of the special bond between family and food. And as I continued to make the dish year after year, I couldn't help but feel grateful for the friends and loved ones who had shared their recipes and stories with me, enriching my life in ways I never could have imagined.

So now, whenever I make this cranberry pecan rice pilaf, I think of Margaret and her grandmother, and all the wonderful memories we have created together through the simple act of cooking and sharing a delicious meal. And I am reminded once again of the power of food to bring people together, to nourish not only our bodies but also our souls.