Rice is a huge part of Indian cuisine and with good reason. It is such a good vehicle for curries or to be enjoyed by itself. There are so many ways you can cook it but the pilaf style method is by far my favorite. The key is to use good quality rice, basmati to be precise. This variety is unique to India. It is long grain, has a unique nutty fragrance and when cooked properly it is flaky and every grain is separate from one another.
For this recipe, it is super important to wash the rice in advance with cold water until the water runs almost clear. Then cook according to package directions. I added lots of nuts and reconstituted the cranberries in a simple lemon dressing which adds a tart and sweet element. Topped with crispy shallots, fresh herbs and you are good to go.
This Cranberry Rice with Crispy Shallots and Nuts makes the perfect holiday dinner side dish!
Recipe and Headnote Rachel Gurjar
- 1/ 2 cup lemon juice
- 1/ 2 cup La Tourangelle Extra Virgin Olive Oil
- 2 cloves garlic, grated
- 1/ 4 cup honey, or maple syrup
- 1 teaspoon Simply Organic Whole Cumin Seed
- 1/ 2 cup dried cranberries
- 2 shallots, sliced `
- Vegetable oil, as needed for frying
- Kosher salt, to taste
- 1 cup basmati rice, cooked according to package directions, warm
- 1/ 2 cup pecans, toasted, chopped
- 3/ 4 cup almonds, toasted, chopped
- 1/ 2 cup chopped cilantro
- Microgreens, for garnish
In a small bowl, add lemon juice, olive oil, grated garlic, honey (or maple syrup), cumin seeds, and a pinch of kosher salt and mix well. Add dried cranberries to the dressing and set aside.
In a shallow pan heat two inches of vegetable oil on medium-high, add sliced shallots and fry until golden brown and crunchy. Remove and drain the shallots of excess oil on a paper towel-lined plate.
In a large bowl, add cooked rice, chopped pecans, almonds, shallots, cilantro, and dressing. Mix to incorporate everything well.
Transfer to a serving bowl, garnish with microgreens and serve immediately.