Christmas Rice
Christmas Rice combines warm spices, dried cranberries, pomegranate seeds, and crunchy pistachios into a vibrant holiday side dish
Servings: 6
Calories: 179kcal
Cost: $7
Equipment
- Pot
Ingredients
- 1 tablespoon butter or olive oil
- ¼ cup diced onion 40 g
- ¼ cup diced celery 40 g
- 1 clove garlic minced
- 1 cup basmati or jasmine rice rinsed and drained (185 g)
- ½ teaspoon dried sage
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon each salt and pepper
- 2 cups vegetable broth 475 ml
- ½ cup dried cranberries 65 g
- ¼ cup chopped almonds or pistachios 30 g
- ¼ cup pomegranate seeds 40 g
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the butter in a medium lidded saucepan or sauté pan over medium/low heat. Add the diced onion and celery and sauté until the onion is soft and translucent, about 3-4 minutes. Add the garlic and cook for a further minute.
- Stir the rinsed rice into the pan. Sauté the rice for 1-2 minutes, allowing it to toast slightly. This adds a nice nutty flavor.
- Stir in the sage, cinnamon, nutmeg, salt, and pepper. Then stir in the broth and bring the mixture to a boil.
- Add the dried cranberries, reduce the heat to low, cover, and simmer for 10-20 minutes, or until the rice is cooked and the liquid is absorbed.
- - Different types of rice cook at different times, so refer to the packaging and check during cooking.
- - Be sure to check and stir now and again and add water if necessary.
- If you’re adding nuts, you can toast them lightly in a dry skillet while the rice is cooking, then stir them into the cooked rice, along with the pomegranate seeds and parsley, for extra crunch and flavor.
Nutrition
Calories: 179kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 320mg | Potassium: 88mg | Fiber: 2g | Sugar: 9g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.4mg