Description
Rice pilaf with orzo is loaded with fresh veggies, sweet cranberries, and plenty of fresh herbs for a holiday-inspired dish that’s so good you’ll be making it all year long! Stovetop Option. Vegan Friendly.
Ingredients
Units
Scale
- 2 Tablespoons light olive oil, divided
- 2/3 cup diced yellow onion or 1 small yellow onion
- 2/3 cup diced celery or 2-3 celery ribs
- 1/2 cup diced carrot or 1 large carrot
- 1 teaspoon minced garlic or 2 medium garlic cloves
- 1/2 cup DeLallo Gluten-Free Corn & Rice Orzo
- 1–1/2 cups long-grain white rice
- 1 cup fresh cranberries *
- 3 cups broth (chicken or vegetable)
- 3 sprigs fresh thyme or 1 tsp dried thyme
- Kosher Salt
Mix-ins:
- 1/3 cup slivered almonds, toasted
- 1 small Granny Smith apple, chopped
- 3 Tablespoons minced fresh curly parsley
- 1/4 c pomegranate arils, optional
- 1 Tablespoon lemon juice
- Kosher salt to taste
- Ground black pepper to taste
Instructions
Instant Pot Directions:
- Heat a 4-quart Instant Pot using the SAUTE mode. Add 1 Tablespoon olive oil and swirl to coat the bottom. Saute the onion, celery, and carrot for several minutes, stirring occasionally until vegetables are tender.
- Add garlic, orzo, and white rice to Instant Pot and saute an additional 2-3 minutes until rice is slightly toasted. Turn saute off and add cranberries, broth, thyme and a pinch of salt.
- Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook rice on high pressure for 3 minutes then allow a natural release for 10-12 minutes.
- Unlock the Instant Pot lid and discard thyme sprigs. Fluff pilaf with a fork and toss in the toasted almonds, apple, parsley, and pomegranate arils (optional). Sprinkle with lemon juice and season with salt and pepper, to taste.
- Store in an airtight container in the fridge for 3-4 days.
Stovetop Directions:
- Heat a medium-sized saucepan (or dutch oven) over high heat. Add 1 Tablespoon olive oil and swirl to coat the bottom. Saute the onion, celery, and carrot for several minutes, stirring occasionally until vegetables are tender.
- Add garlic, orzo, and white rice to the pan and saute an additional 2-3 minutes until rice is slightly toasted. Turn off the heat and add cranberries, broth, thyme and a pinch of salt.
- Bring to a boil. Then turn down the heat, cover the saucepan with a lid, and simmer on low for 20-25 minutes or until liquid is absorbed.
- Remove from heat and discard the thyme sprigs. Fluff pilaf with a fork and toss in the toasted almonds, apple, parsley, and pomegranate arils (optional). Sprinkle with lemon juice and season with salt and pepper, to taste.
Notes
Substitute Tips – Dried cranberries may be substituted for fresh cranberries but be sure to add the dried cranberries AFTER pilaf is cooked. Toss with the apple and almonds.
Storage Tips – Freeze Pilaf, without mix-ins, in a sealed bag or container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Instant Pot, Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 5.3 g
- Sodium: 469.8 mg
- Fat: 8.6 g
- Saturated Fat: 1.2 g
- Carbohydrates: 43.2 g
- Fiber: 3.7 g
- Protein: 7.6 g
- Cholesterol: 0 mg
Keywords: instant pot, rice pilaf, gluten free, rice pilaf with gluten free orzo, gluten free orzo, holiday recipe