Cranberry Almond Rice Pilaf

You Will Need:

  • Thyme, 1 Tbsp, finely chopped
  • Parsley, 2 Tbsp, chopped
  • Brown Rice, 1 cup
  • Butter, ½ Tbsp
  • Olive Oil, 1 Tbsp
  • Chicken or Vegetable Stock, 2 ½ cups
  • Mushrooms, 1 cup, rough chopped
  • Onion, ½ cup, small dice
  • Dried Cranberries, ½ cup
  • Slivered Almonds, ¼ cup, toasted
  • Salt and Pepper, 2 tsp of each

Recipe Serves: 6

Instructions:
1. In a medium pot bring stock, rice, and butter to a boil. Reduce heat to low, add in thyme, cover, and simmer for 35-40 minutes or until rice is fully cooked. Fluff with a fork
2. While rice is cooking, sauté chopped mushrooms and shallots in olive oil until soft
3. Combine cooked rice with sautéed mushroom mix, toasted almonds and cranberries. Season with salt and pepper and serve warm.

Recipes and Pictures by Chef Katie Reineberg