Flavored with turmeric, this simple and fragrant rice dish has a wonderful golden hue. It’s a perfect side dish.
Recipe tags: chicken base, moderate difficulty, side, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | butter |
| 2 tbsp | olive oil |
| 1 | onion, diced |
| 1 cup | long-grain rice |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tbsp | turmeric |
| ¼ cup | dried cranberries |
| ¼ cup | toasted pine nuts |
| 2 tbsp | finely chopped fresh parsley |
Directions
Heat butter and oil in saucepan set over medium heat; cook onion for 2 to 3 minutes or until slightly softened.
Stir in rice; cook for 1 to 2 minutes or until well coated. Stir in 2 cups water, Roasted Chicken Base and turmeric; bring to boil.
Cover and reduce heat to low; cook for 15 to 20 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat; let stand for 5 minutes.
Fluff with fork. Stir in cranberries, pine nuts and parsley.
Substitute chopped almonds for pine nuts if desired. Basmati and jasmine rice work well in this recipe.