Cranberry Chestnut Pilaf
Toasted Almond
  1. 1 tablespoon butter or olive oil
  2. 1 cup chopped leek (white part only)
  3. 1/4 cup thinly sliced celery
  4. 1 6.6-ounce package NEAR EAST® Toasted Almond Pilaf mix
  5. 1/2 cup dried cranberries or chopped fresh cranberries
  6. 1/2 cup coarsely chopped chestnuts (about 12), or toasted chopped walnuts
  7. 2 tablespoons chopped parsley
Preparation Instructions
  1. In medium saucepan, melt butter over medium heat. Add leaks and celery; sauté 1 minute, stirring frequently.
  2. Add 2 cups water; bring to a boil.
  3. Stir in rice, contents of Spice Sack and sage. Cover; reduce heat to low. Simmer 20 minutes.
  4. Remove from heat. Stir in cranberries, chestnuts and parsley. Cover; let stand 5 minutes.
4-1/2 cups
To double recipe, prepare as directed in large saucepan, doubling ingredients, but not cook time.