ALMOND CRANBERRY ORANGE RICE PILAF

ALMOND CRANBERRY ORANGE RICE PILAF
Rachel Ray Nov 2013

2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling

In a large pot, melt the butter over medium heat.  Once it foams, add the orzo and cook until golden, 2 minutes.  Stir in the rice; season.  Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf.  Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary.  Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds.  Season then drizzle with evoo.

FRUIT AND NUT CRANBERRY SAUCE

FRUIT AND NUT CRANBERRY SAUCE

from Rachel Ray Magazine, Nov 2013

FRUIT & NUT CRANBERRY SAUCE
1 bag (12 oz) fresh cranberries
1 C sugar
1 orange, juiced, plus 1/2 t zest
1/2 C roasted pistachios, chopped
1 firm pear, cored and chopped
2T diced candied lemon peel
1/4 t ground cumin
Salt and Pepper

In a medium saucepan, cook the cranberries, sugar and orange juice over medium heat until the cranberries burst, 10 minutes.  Let cool.  Stir in the zest, nuts, pear, lemon peel and cumin; season.