This dish can be made with many different ingredients. Here, Chef James Brockman has used brown rice and added dried cranberries and water chestnuts for a sweet crunch. Any rice will work well in this dish; feel free to use medium- or long-grain white rice or basmati. Pair this pilaf with our
Baked Chicken Breasts with Apples, or
other favorite meats or add a
vegetable side dish for variety.
step 1Heat oil in pot over high heat until hot. Add the carrot, onion and celery and cook, stirring occasionally, until onion is transparent.
step 2Add the rice (uncooked) and sauté for one minute, stirring constantly. Add the remaining ingredients and bring to a boil.
step 3Cover pot with lid and reduce heat. Simmer rice for 35 minutes. Remove from heat and let sit for five minutes.
step 4Fluff rice with a fork and serve.