It’s so rare that most of us have time to watch our favorite TV shows, let alone cook up a quick dinner. We putt around our kitchens opening the fridge and then the cabinet and then the fridge again, until the circular game of ‘What’s to eat’ gets too boring. Might as well settle for a Lean Cuisine, right? Wrong! We putted around the kitchen and figured a ‘lil of this and a ‘lil of that goes a long way. A bit of sweet, a dribble of tangy, a punch of spice, and you’re done. Homemade in a flash. We wish we could say it was harder than that, but we can’t!
If you’re already starting with a box of rice, you can’t go wrong. We tossed in a few ingredients that really play well with each other. If you’re not a curry fan, take it out. Don’t like cranberries? Try raisins. If almonds are not your favorite, go with a plain rice and add toasted walnuts. Or not. This recipe is pretty adaptable to whatever your taste!
Orange Cranberry Rice with Almonds – Serves 4 to 6
1 box Near East Toasted Almond Rice Pilaf (with seasoning packet)*
1 tablespoon butter
1 3/4 cup water
1 chicken bouillon cube, crushed
1 teaspoon sugar
1 teaspoon salt
1 tablespoon curry, yellow
1/2 cup cranberries, chopped
5 scallions, chopped
1/2 cup parsley, chopped
Zest of one orange
Juice of 1/2 orange
1. In a large pot, bring salt, sugar, butter, chicken bouillon and water to boil.
2. Add rice (with seasoning packet), curry, orange zest and cranberries. Stir and let boil for 20-25 minutes.
3. Take off heat and stir in orange juice, scallions and parsley.
*You can also swap out the rice for almost any couscous of your choice.
Click HERE for the printable recipe.