Cranberry Rice Pilaf

Photo by Noel Cunningham

None

• 3 1/2 cups chicken broth
• 2 cups rice
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 1/4 cup water
• 2 tbsp. curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cups dried cranberries, plus more for garnish
• 2 tbsp. chopped fresh cilantro (optional)

Direction

1. Place the butter, minced garlic, curry in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
2. Add the dry rice, turn the heat up to medium, and cook and stir for about 2 more minutes. You should hear the rice crackling a little. Add cranberries, water and salt. Stir to combine.
3. Place a lid on the pot, turn the heat up to high and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low, simmering lightly for 20 minutes to allow the rice to steam. Remove the lid and fluff the rice with a fork.
4. Roughly chop the cilantro and gently stir it into the rice is desired.

Serve hot.
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-By Chef Noel Cunningham

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