Apple Rice Pilaf With Cranberries & Almonds

Photo: Sonia R. Martinez

Ingredients

2 tablespoons olive oil, butter, or margarine

1 medium onion, chopped

1 stalk celery, chopped (*)

Rind of 1 orange, grated

1 cup white or brown rice

1/4 cup parsley, minced, divided

2 cups apple cider or apple juice

1/2 cup dried cranberries or raisins

Salt and pepper to taste

Preparation

Heat oil, butter, or margarine in saucepan. Add onion, celery, and orange rind,

Sauté until vegetables are limp. Add rice and continue cooking just until rice is golden. Add half the parsley, the cider or juice, and cranberries or raisins

Bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes for white rice and almost an hour for brown rice. Add salt and pepper to taste.

Sprinkle remaining parsley on top just before serving.

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About

(*) SONIA'S notes - I used butter and one fresh Granny Smith apple instead of the
celery and added 1/4 cup nuts (sliced almonds) to this dish.

The rice I use is a combination of rice and herbs I buy called Jasmine Medley.
Thai Jasmine rice and wild rice with a blend of garden herbs and (dried)
vegetables, but a combination of jazmine and brown rice would work well also.

Instead of grating the orange peel, I used my zester and zested it in very thin
ribbons.

I used cranraisins. I did not sprinkle with parsley on top. I added all of the
parsley to the recipe itself.