Cranberry-Orange Rice Pilaf

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Cranberries, dried
  • 2 cloves Garlic
  • 1 Onion, large
  • 2 tsp Orange, zest
  • 2 tsp Thyme, fresh

• Canned Goods

  • 4 cups Chicken or vegetable stock

• Pasta & Grains

  • 2 cups Rice, white long grain

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tsp Nielsen-massey orange extract

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans, toasted

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup White wine

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Description

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 Orange Extract
• 2 teaspoons fresh chopped thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup chopped toasted pecans
• 3/4 cup dried cranberries
• 2 teaspoons orange zest

Directions

• Melt olive oil and butter in a Dutch oven or deep saute 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, orange extract, salt and pepper; 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.