Cranberry Chile Pilaf
Traditional holiday flavors accented with a mild kick of jalapeno, creates a new favorite for the season.
- Cook Time : 30 Minutes
- Recipe Yield : Makes 4-1/2 cups
Ingredients
- 1 tablespoon butter or olive oil
- 1 cup chopped leek (white part only)
- 1/4 cup thinly sliced celery
- 1/4 cup orange marmalade
- One 6.6-ounce package NEAR EAST Toasted Almond Pilaf mix
- 1/2 cup dried cranberries or chopped fresh cranberries
- 1 small jalapeno, seeded and minced (about 1 tablespoon)
- 2 tablespoons chopped parsley
Preparation Steps
- In medium saucepan, melt butter over medium heat. Add leeks and celery; sauté 1 minute, stirring frequently.
- Add 2 cups water and marmalade; bring to a boil.
- Stir in rice and contents of Spice Sack. Cover; reduce heat to low. Simmer 20 minutes.
- Remove from heat. Stir in cranberries, jalapeno and parsley, if desired. Cover; let stand 5 minutes.
Nutritional Information
Calories: 300, Total Fat: 6g, Cholesterol: 8mg, Sodium: 700mg, Total Carbohydrate: 62g, Protein: 5g
Variations
To double recipe, prepare as directed in large saucepan, doubling ingredients, but not cook time.
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