Ingredients1 tbsp (15mL) butter
1 clove garlic, minced
¼ cup (50mL) celery, finely chopped
½ cup (125mL) onions, finely chopped
¼ cup (50mL) carrots, finely chopped
1½ cup (375mL) vegetable broth
1 cup (250mL) rice
½ cup (125mL) dried cranberries
2 tbsp (15mL) olive oil
½ cup (125mL) pine nuts
In a medium size sauce pan, melt butter and sauté garlic, celery, onion and carrots until soft. Add vegetable broth, rice, dried cranberries, salt and pepper. Bring to a boil from medium heat with a lid on an angle to let vapour out. Reduce heat to low and cook for 30 minutes. Once you to see indents forming in the rice close the cover and let sit for 15 minutes.
Fluff with a fork and serve garnished with toasted pine nuts.
To toast pine nuts, lightly sauté in olive oil until they are golden brown. This will add a pleasant nutty flavour to the rice.