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RICE - Rice with Cranberries and Walnuts
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Seattle Times December 19, 2001 | |
| 3 tablespoons | olive oil |
| 1 cup | finely chopped yellow onion |
| 2 medium cloves | garlic, peeled and minced |
| 2 medium ribs | celery, finely chopped |
| 3 boxes (4 ounces each) | long-grain and wild-rice mix with seasoning packet, (See note) |
| 2 cans (14½ ounces each) | vegetable broth plus water to equal 4 cups |
| 1 cup | dried cranberries |
| 1 tablespoon | minced fresh sage |
| 3 tablespoons | fresh thyme leaves |
| ½ teaspoon | salt |
| ½ teaspoon | ground black pepper |
| 2 tablespoon | butter |
| ½ cup | chopped walnuts, toasted |
| ½ cup | finely chopped parsley |
1. Heat the olive oil in a 4-quart pan over medium heat. Add the onion, garlic and celery; sauté 5 minutes. Stir in the rice; sauté 2 minutes. Then pour the broth-water combination into the pan, adding one of the seasoning packets from the rice mix. Stir in the dried cranberries, sage, thyme, salt and pepper. Bring to a boil. Reduce heat to low, cover and cook 20 minutes.
2. Remove from the heat. Dot the top of the rice with pieces of the butter, recover and set aside 5 minutes. Stir in the walnuts and parsley before serving.
Note: We used the Farmhouse brand of rice mix in this recipe.
Vegetarian main-dish option: Pierce 4 small acorn squash in several places. Bake in a preheated 350-degree oven 40 minutes. Test the squash; it should be tender enough to cut in half lengthwise. Scoop out strings and seeds. Cut a thin slice from the bottom so that the squash will sit flat. Dice 1 package (6 ounces) hickory-baked tofu into ¼-inch pieces and stir into the prepared rice. Spoon into the squash. (Extra stuffing can be put into a baking dish. Cover and heat with squash 20 minutes.) Place squash on baking sheets and dot the tops with butter. Cover and bake in preheated 350-degree oven 40 minutes, or until squash is tender.
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