Name: Orange-Cranberry Rice Pilaf
Total time: PLACEHOLDER
Cuisine: New EnglandMidwestAmericanUS & Canada
Ingredients: 3 tablespoons unsalted butter; 1 small onion , chopped fine; Salt; 1 1/2 cups long-grain rice; 1 3/4 cups low-sodium chicken broth; 3 orange zest strips plus 1/2 cup juice from 1 to 2 oranges; 1 bay leaf; 1/2 cup dried cranberries , chopped fine; 6 scallions , chopped fine; ground black pepper

Why This Recipe Works

Rice pilaf is usually ordinary and boring. But adding interesting flavors and textures to the traditional recipe makes it a more welcome addition to any meal. While long-grain and basmati rice can be used interchangeably in many recipes, we preferred using long-grain in our Orange-Cranberry Rice Pilaf. The acidic orange juice caused the basmati rice to toughen, which made it difficult for the rice to absorb the recipe’s flavorful liquid.

Before You Begin

Use a vegetable peeler to obtain the wide strips of orange zest. Although you may be inclined to substitute basmati for the long-grain rice, we advise against it; basmati did not work as well.

Instructions

Melt butter in large saucepan over medium heat. Add onion and 1/2 teaspoon salt and cook until softened, about 3 minutes. Stir in rice and cook, stirring occasionally, until fragrant and edges begin to turn translucent, about 3 minutes.

Stir in broth, orange zest and juice, and bay leaf and bring to boil over medium-high heat. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Quickly sprinkle cranberries and scallions over rice (do not stir), replace lid, and let rice stand off heat 10 minutes. Discard bay leaf and zest and fluff rice with fork. Season with salt and pepper to taste. Serve.