Festive Rice Pilaf

Name: Festive Rice Pilaf
Ingredients: 2 cups brown rice, preferably Lundberg Country Wild rice blend; 2 vegetable bouillon cubes; 1/4 cup slivered almonds or 1/4 cup chopped pecans, toasted; 1 zucchini, minced; 1 red bell pepper, minced; 1 medium onion, minced; 1 large carrot, minced; 1 -2 celery rib, minced; 1 cup whole kernel corn (frozen is fine); 1 cup dried cranberries (or substitute raisins); Optional Orange-Apricot Glaze; 1 cup orange juice; 1 tablespoon honey; 1 tablespoon apricot preserves; 1/4 teaspoon cinnamon

15 ingredients

6 steps

Ingredients

2 cups brown rice, preferably Lundberg Country Wild rice blend
2 vegetable bouillon cubes
1/4 cup slivered almonds or 1/4 cup chopped pecans, toasted
1 zucchini, minced
1 red bell pepper, minced
1 medium onion, minced
1 large carrot, minced
1 -2 celery rib, minced
1 cup whole kernel corn (frozen is fine)
1 cup dried cranberries (or substitute raisins)
Optional Orange-Apricot Glaze
1 cup orange juice
1 tablespoon honey
1 tablespoon apricot preserves
1/4 teaspoon cinnamon

Directions

1

Cook the rice according to instructions, but adding the vegetable stock cubes.
2

In a dry non-stick skillet, lightly sautee veggies until done enough for your taste. Set aside.
3

When the rice is done, mix rice, almonds, veggies, and cranberries together.
4

For glaze, combine all ingredients in a nonreactive bowl and mix well. Glaze may be made up to 4 days in advance.
5

Pour glaze over rice, if desired.
6

Enjoy! This also works well as a stuffing for winter squash.