Floating Leaf Fine Foods Riceberry Rice Pilaf with Cranberries and Pecans

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

dried cranberries

🥗Healthier: dried cherries

💰Cheaper: raisins

Raisins are a cost-effective substitute with a different sweetness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Using water with seasoning reduces costs significantly.

riceberry rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is often less expensive and cooks faster.

Rinse riceberry rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced carrots and celery, cooking for another 3-4 minutes.

Incorporate the drained riceberry rice, stirring to coat with oil and vegetables.

Pour in vegetable broth and add bay leaves, thyme, salt, and pepper.

Bring to a boil, then reduce heat to low and cover, simmering for 20-25 minutes until rice is tender.

Remove from heat and let sit covered for 5 minutes.

Stir in dried cranberries and chopped pecans, fluffing the rice with a fork.

Add lemon juice and fresh parsley, mixing well before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens