Party Brown Rice with Pistachios and Cranberries
Elevate your next gathering with this vibrant and flavorful Party Brown Rice with Pistachios and Cranberries! This show-stopping dish combines the hearty wholesomeness of brown rice with the sweet-tart burst of dried cranberries and the nutty crunch of roasted pistachios, creating a perfect harmony of textures and flavors. Sautéed onions and garlic infuse the dish with a savory depth, while a hint of ground cinnamon and a splash of lemon juice provide warming, aromatic notes and a refreshing zing. Finished with fresh parsley and optional sesame seed garnish, this dish is not only a visual delight but also packed with nutrients. Ideal as a side dish or a stand-alone centerpiece for holidays, potlucks, or any festive occasion, this recipe is as versatile as it is irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.75 cup dried cranberries
- 0.5 cup roasted, unsalted pistachios, roughly chopped
- 0.25 cup fresh parsley, chopped
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon toasted sesame seeds (optional for garnish)
Instructions
Rinse the brown rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the brown rice, water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed.
Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and set aside.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cooked brown rice to the skillet and stir to combine with the onions and garlic.
Stir in the dried cranberries, chopped pistachios, parsley, cinnamon, black pepper, and the remaining 1/2 teaspoon of salt. Mix well to distribute the ingredients evenly.
Cook for 2-3 minutes, stirring frequently, until the cranberries are slightly softened and the rice is heated through.
Remove from heat and stir in the lemon juice for a bright, tangy finish.
Transfer the rice to a serving dish and garnish with toasted sesame seeds, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 81.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
