Skip Navigation Links
  Skip Navigation Links  
   

Rice and Pasta - Nutty Cranberry Pilaf



INGREDIENTS
  • 1 tablespoon olive oil
  • 12 ounces sliced mushrooms
  • 1/2 large onion, chopped
  • 1 cup quick-cooking brown rice (can also use regular brown rice; just cook it longer)
  • 1/2 cup bulgur wheat
  • 1 (10-ounce) can beef broth (or beef bouillon added to 10 ounces water)
  • 11/2 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup toasted almonds

INSTRUCTIONS
Heat olive oil in a large skillet. Add mushrooms, onions, rice, and wheat. Sauté until vegetables are softened and grains are slightly browned. Add broth, water, thyme, salt, and pepper. Simmer, covered, for 15 minutes. Add cranberries. Cover and simmer five minutes more. Toss with almonds just before serving.
 
 
 
 
Submitted By: Barbara Troxler
Normandy
Bedford-Moore Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice