Cranberry Orange Rice Pilaf

Cranberry Orange Rice Pilaf

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups white long-grain rice
  • 1/2 cup white wine
  • 4 cups chicken or vegetable stock
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
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  • 2 teaspoons fresh chopped thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped toasted pecans
  • 3/4 cup cup dried cranberries
  • 2 teaspoons orange zest

Directions

Melt olive oil and butter in a Dutch oven or deep sauté pan over medium heat. Add onion and garlic; cook, stirring often, until the onion is translucent and garlic is fragrant, about 4-5 minutes.

Add the rice to the pan and stir to coat with the oil and butter. Continue to cook, stirring often, until the rice is toasted and nutty, about 2 minutes.

Stir in the white wine. Allow the wine to reduce and absorb into the rice, about 1 minute. Add the chicken stock, thyme, Pure Orange Extract, salt and pepper and stir to combine.

Bring the mixture to a boil. Reduce the heat to low and cover the pan. Cook for 30-35 minutes, or until the rice is tender and has absorbed all of the liquid.

Fold in the pecans, cranberries, and orange zest. Season with salt and pepper to taste.

Notes:

Recipe by One Sweet Mess

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 280 grams white long-grain rice
  • 120 ml white wine
  • 950 ml chicken or vegetable stock
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
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  • 2 teaspoons fresh chopped thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 100 grams chopped toasted pecans
  • 90 grams cup dried cranberries
  • 2 teaspoons orange zest

Directions

Melt olive oil and butter in a Dutch oven or deep sauté pan over medium heat. Add onion and garlic; cook, stirring often, until the onion is translucent and garlic is fragrant, about 4-5 minutes.

Add the rice to the pan and stir to coat with the oil and butter. Continue to cook, stirring often, until the rice is toasted and nutty, about 2 minutes.

Stir in the white wine. Allow the wine to reduce and absorb into the rice, about 1 minute. Add the chicken stock, thyme, Pure Orange Extract, salt and pepper and stir to combine.

Bring the mixture to a boil. Reduce the heat to low and cover the pan. Cook for 30-35 minutes, or until the rice is tender and has absorbed all of the liquid.

Fold in the pecans, cranberries, and orange zest. Season with salt and pepper to taste.

Notes:

Recipe by One Sweet Mess

  • Nielsen-Massey time icon

    5 minprep

  • Nielsen-Massey time icon

    40 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Pure Orange Extract 4oz

Pure Orange Extract