Rice Pilaf with Walnuts, Cranberries and Orange | Spekko Rice
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Rice Pilaf with Walnuts, Cranberries and Orange

Rice Pilaf with Walnuts, Cranberries and Orange

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    30 – 45 ml (2 – 3 tbsp) butter
    1 Small onion, finely chopped
    1 Garlic clove, crushed
    ¾ cup Dried cranberries
    1 Orange, zested and juiced
    ½ tsp Cinnamon
    1 ½ Cups Spekko India Gate Basmati Rice
    375 ml (3 cups) Chicken stock
    125 ml (½ cup) Chopped walnuts
    Salt and milled pepper
    ¼ Cup chopped coriander
    Roast chicken or grilled chicken to serve

Method

    1. Heat the butter in a skillet and sauté the onions and garlic until translucent.
    2. Add the cranberries, orange zest and juice, and cinnamon and stir a few times.
    3. Add the rice and chicken stock and bring to a boil, reduce the heat and cover.Simmer for about 20 minutes or less, until the rice is cooked.
    4. Meanwhile, toast the walnuts in a dry pan.
    5. Drain any excess liquid and then fluff the rice with a fork.
    6. Toss in the walnuts and season to taste.
    7. Garnish with coriander and serve the pilaf warm with grilled chicken.

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