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Categories:
butter clove garlic celery onion carrot vegetable broth rice cranberries salt ground pepper olive oil nuts
Viewed: 32 - Published at: 9 years agoIngredients
- 1 tablespoon butter
- 1 clove garlic, minced
- 14 cup celery, finely chopped
- 12 cup onion, finely chopped
- 14 cup carrot, finely chopped
- 1 12 cups vegetable broth
- 1 cup rice
- 12 cup dried cranberries
- salt
- ground pepper
- 2 tablespoons olive oil
- 12 cup pine nuts
Method
- In a medium sized sauce pan, melt butter and saute garlic, celery, onion and carrots until soft.
- Add vegetable broth, rice, dried cranberries, salt and pepper.
- Bring to a boil from mediuim heat with a lid on an angle to let vapour out.
- Recuce heat to low and cook for 30 minutes.
- Once you start to see indents forming in the rice, close the cover and let sit for 25 minutes.
- Fluff with a fork and serve garnished with toasted pine nuts.
- To toast pine nuts, lightly saute in olive oil until they are golden brown.
- This will add a pleasant nutty flavor to the rice.
- This dish is a great accompaniment to any meal.
