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| Photo Credit: USA Rice Federation |
Yield: 12 servings.
3 cups long grain white rice, uncooked
6 cups cranberry juice
1 1/2 cups dried cherries
2 3" pieces of cinnamon stick
5 pieces candied ginger
3 Tbsp. orange peel, grated
Combine rice, juice, cherries, cinnamon and ginger in a large stock pot. Bring to a boil over medium heat. Reduce heat to low; cover and gently simmer 14 to 18 minutes, or until all liquid is absorbed. Remove from heat and immediately stir in orange peel.
2 Tbsp. butter
1 Tbsp. vegetable oil
2 cups celery, diced
3/4 onion, large, diced
Heat butter and oil in a medium skillet over medium heat. Add celery and onion; sautè until celery softens and onion caramelizes, about 8 to 10 minutes. Add to rice mixture and blend well.
1/2 cup almonds, sliced, toasted
Add almonds to rice, and serve.
