Cranberry Chestnut Pilaf
For a traditional holiday flavor, use chestnuts or walnuts for added crunch.
- Recipe Yield : 4-1/2 cups
Ingredients
- 1 tablespoon butter or olive oil
- 1 cup chopped leek (white part only)
- 1/4 cup thinly sliced celery
- 1 6.6-ounce package NEAR EAST Toasted Almond Pilaf mix
- 1/2 cup dried cranberries or chopped fresh cranberries
- 1/2 cup coarsely chopped chestnuts (about 12), or toasted chopped walnuts
- 2 tablespoons chopped parsley
Preparation Steps
- In medium saucepan, melt butter over medium heat. Add leaks and celery; sauté 1 minute, stirring frequently.
- Add 2 cups water; bring to a boil.
- Stir in rice, contents of Spice Sack and sage. Cover; reduce heat to low. Simmer 20 minutes.
- Remove from heat. Stir in cranberries, chestnuts and parsley. Cover; let stand 5 minutes.
Variations
To double recipe, prepare as directed in large saucepan, doubling ingredients, but not cook time.
Please install the latest version of Adobe Flash Player and enable JavaScript to use this site.