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Cherry Rice Pilaf
Rice pilaf has been a side staple since the beginning of time. Or at least since rice pilaf become a mainstay. This is a great rendition that is sure to tantalize the taste buds.
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Cook Time: 30 Minutes
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Yield: 3
Ingredients
1 tsp olive oil 1 tbsp Original Blend 1 1/2 cup water 1/4 cup chopped Vidalia onion 1/2 cup chopped carrots 1 cup long-grain rice 1/4 cup chopped fresh chervil or parsley 1/2 cup unsalted sunflower seeds 11 oz mandarin orange segments 3/4 cup dried cherries
Directions
In a 3-quart saucepan, sauté onion in olive oil over medium heat for 5 minutes.
Add Original Blend, water, juice from the mandarin oranges (reserve oranges) and rice.
Over high heat, bring rice to a rapid boil.
Cover pan and reduce heat to low.
After 15 minutes, add carrots. Let rice simmer for another 10 minutes until rice has absorbed liquid.
Remove saucepan from heat.
Let rice stand for 5 minutes.
Pour into a serving bowl and fluff with a fork.
Toss in the chervil or parsley, dried cherries and sunflower seeds.
Gently fold in the reserved mandarin oranges.
