December 19, 2009 | Side Dishes

The difference between side dishes in restaurants and what most of us put on the table at home is usually just a few extra ingredients, a bit of a special touch, or a nice sauce. Steak…or steak with herb butter. Asparagus…or asparagus with a rich balsamic glaze. Salad…or mixed greens with toasted pine nuts, shaved cheese, and a sprinkle of chives. You get the idea, right? So I present to you, instead of white rice…toasted jasmine rice with onions and dried cranberries.

Now if you’re thinking this is a ton more work, you’re wrong. It’s just a couple of simple steps that will take your side dish from, dare I say, bland and boring, to layered with flavors and visually appealing. This is great for a weeknight dinner (we had it with a whole roasted rainbow trout that I’ll post soon) but would also be a nice side dish on your holiday table. Try it and let me know what you think!

Toasted Rice with Onions and Cranberries
Serves 2

1 tablespoon extra virgin olive oil
1 small onion, diced fine
1/2 cup long grain or jasmine
1 1/4 cups water
1/4 cup dried cranberries
1 tablespoon butter
salt and pepper, to taste

Heat the oil in a small saucepan over medium high heat and add onions. Cook for about 2 minutes, then add rice, stir to combine, reduce heat to medium or medium low, and continue to cook, stirring frequently, until rice is quite golden brown. Add water and cranberries, cover, raise heat to bring to a boil, then reduce to simmer and cook until water is absorbed and rice is fluffy. Stir in butter and salt and pepper to taste and serve immediately.

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1. 
   At 7:33 pm Ellen said:

   I made this rice tonight and it was great. Just the right amount of sweetness. Paired it with garlic coated pork chops, grilled, and sauteed wild mushrooms and kale. Thanks, Michele!!

   Reply