Toasted Holiday Rice
December 19, 2009 • Side DishesThe 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.
Toasted Rice with Onions and Cranberries
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.
One Comment • Comments Feed
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!!
February 4, 2010 at 7:33 pm