Cranberry and Jade Pearl Rice Pilaf

This side dish is festive enough to be a centerpiece on a holiday table, yet simple enough for an everyday meal. The green of the rice provides a beautiful backdrop to the red of the dried cranberries and the darker green of the celery. To make this dish even more special is the unique blend of garlic powder and curry powder, combined with the fresh, subtle flavor of fresh parsley. I would say this is a winning combination. 


I usually don't include the lesser nutritional information in my posts, but this one deserves a little more detail. While anyone would say that this side is]calorie dense, high in fats and carbs, but that is not the entire picture. Take a look at the really good things going for this gorgeous side dish. While low in cholesterol, it is high in fiber and in trace minerals. For example, one serving of this dish provides more than one-fourth of your daily supply of Vitamin K and about 13 percent of manganese. 

This is one dish that is definitely a keeper, making a debut on my Christmas dinner table. 

Here is my recipe:
1 cup Jade Pearl Rice (Organic by Lotus Foods)
1 1/2 cups water
1  tablespoon canola oil
2 tablespoons butter
1 tablespoon olive oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2  cup chopped mushrooms
1/2 cup dried cranberries, currants or raisins
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
1/2 teaspoon salt, divided
2  tablespoons minced fresh parsley
3 tablespoons chopped walnuts toasted

Close-up of Pilaf

Here is how I did put this recipe together:
1. Place rice, water, canola and 1/4 teaspoon salt in medium sized sauce pan over medium-high heat. Bring to a boil; cover and reduce heat immediately to simmer. Cook for 18 to 20 minutes or until water is absorbed. Remove from heat immediately as soon as water is absorbed. Allow to rest for 5 to 10 minutes before fluffing.

2. While rice is cooking, place butter and olive oil in medium-sized skillet over medium heat. As soon as butter is melted, place celery, onion and mushrooms to heated oil and butter. Saute' until vegetables are tender.

3. Add cranberries, garlic powder, curry power, 1/4 teaspoon salt or to taste and parsley. Cook until all ingredients are heated throughout. Remove from heat and stir in rice. Sprinkle with toasted walnuts.

4. To serve, place in a serving bowl. For a terrific presentation, spread rice only a platter, reserving walnuts. Top with meat entree and sprinkle with walnuts. Garnish with parsley sprigs.

Servings: 8

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Inactive Time: 10 minutes
Total Time: 50 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (4.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.


Calories Per Serving:  235.85

% Daily Value
Total Fat 8.81g 14%
Saturated Fat 2.37g 12%
Cholesterol 7.63mg 3%
Sodium 158.93mg 7%
Potassium 113.37mg 3%
Total Carbohydrates 38.4g 13%
Fiber 3.1g 12%

Net Carbohydrates 35.3g 
Protein 1.41g 3%
Vitamin A 221.25IU 4%
Retinol 23.82mcg 
Beta Carotene 85.17mcg 
Vitamin C 2.53mg 4%
Calcium 18.35mg 2%
Iron 0.5mg 3%
Vitamin E 0.72mg 7%
Thiamin 0.02mg 1%
Riboflavin 0.04mg 2%
Niacin 0.32mg 2%
Vitamin B6 0.05mg 3%
Folate 11.56mcg 3%
Pantothenic Acid 0.15mg 2%
Vitamin K 21.63mcg 27%
Phosphorus 30.63mg 3%
Magnesium 31.18mg 8%
Zinc 0.17mg 1%
Copper 0.08mg 4%
Manganese 0.25mg 13%
Selenium 1.25mcg 2%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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