Rice with dried cranberries.
It feels for ever since my last posting and I notice that I have new recipes that I have made and yet did not posted. I guess time to catch up is here.
Let’s start with a new recipe that I prepared a couple of nights ago. As I was working out with a couple of friends I was offered a sample of Slavosalt to try.
An Arizona-based company specializing in all-natural seasoning. I accepted the sample and started thinking about how to use it. As you all know, I do not wander too far when it comes to seasoning, but this intrigued and I was excited to put it to good use.
The evening is upon us, and the infamous question of what for dinner is lingering in the kitchen. I have great pork chops from my favorite man, Pete, and something needed to be created to go along.
Go Ahead, Steal Giangi's Thanksgiving Menu!
FREE EMAIL BONUS: New recipes to refresh your holiday lineup.
Rice had not seen my kitchen in a while… and dinner was formulating in my head.
Easy adaptation of one of my dad’s favorite rice with a twist: rice with dried cranberries and parsley. Cooking along, time for seasoning was here. The rice tasted sweet so why not add the new Slavosalt to it and see what happens?
I must say, I loved the flavor. It is not too powerful on the garlic yet giving the rice the sweet-sour flavor that needed. It’s a great combination and well-accepted by my little man.
I also decided to season my pork chop with it and loved the flavor. Steamed broccolis where requested and salad for the adults.
Rice with Dried Cranberries
Ingredients
- ½ yellow onion, finely chopped
- ½ cup dried cranberries
- 1 tablespoon parsley, finely chopped
- 1 cup Basmati rice
- 1 tablespoon olive oil
- 3 cups chicken stock
- salt , to taste
- 2 tablespoons unsalted butter
Instructions
- Place the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent.
- Add the cranberries and mix well for a minute.
- Add the parsley and rice; mix well until the rice is coated in oil and blended with the onion mixture.
- Add the chicken stock and stir well. Boil the chicken stock down and add more as needed to keep the rice moist and cooking.
- Taste and season with salt, then add the butter and incorporate well.
- Serve it hot.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
