Pistachio & Cranberry Rice

New Year’s resolutions – colourful side dishes. This zesty long-grain & basmati rice mix has the sort of flavour I was looking for. It’s slightly sweet, very fragrant and sure to satisfy.

It’s been a month since I last made a blog entry and I feel a bit like being in an unknown place. Is it still ok to wish Happy New Year? 2017 started intensely to me. Over the past couple of weeks I’ve visited London, Milan, New York City, Madrid and am back again to NYC at the moment. Yup, that was quite a bit of flying, but I managed to keep up with my workout routine and eating healthy has been a pure pleasure this year – just finished snacking on some crunchy carrots actually (Yay). I hope you’ve had a wonderful year so far, too.

This recipe has been on my list of ‘what-to-publish-next’ for a couple of months now, yet I somehow never did…(still have nearly 11 months to prove I’m a good girl, phew).

Now, about the recipe: there’s not much to say, really. It’s simply damn good. Fluffy rice, tangy dried cranberries, pistachios, toasted pine kernels, lemon zest & saffron.Yum.


Long grain & wild rice + unsalted pistachios, toasted pine nuts, dried cranberries, lemon zest, saffron.

Long grain & wild rice + unsalted pistachios, toasted pine nuts, dried cranberries, lemon zest, saffron.

serves 2  | 1 cup – 250 ml | 30 min. of passive work, 15 min. active


Ingredients:

  • 120 g of (dry) wild rice & long-grain rice mix (I used Marks&Spencer’s, but you can mix your own)
  • 1 1/2 cups of water
  • 20 g of shelled unsalted pistachio nuts
  • 20 g of dried cranberries
  • 10 g of toasted pine nuts (toasted on a dry pan)
  • ½ tbsp of extra virgin olive oil or nut oil e.g. macadamia
  • 1 tsp of lime or lemon juice
  • zest of 1/2 lime or lemon
  • a couple pinches of salt
  • saffron

Wash rice under cold running water. Place in a bowl, cover with cold water and leave to soak for 30 min. Wash the rice again, drain and place in a saucepan. Add 1 1/2 cups of water and a generous pinch of salt, then bring to a boil. Lower the heat, cover your saucepan and simmer for 6 min.

All of the water or most of it should be soaked up by now. Add olive oil to the boiled rice, stir gently and leave on low heat for 1-2 minutes. Mix in dried cranberries, chopped pistachios, toasted pine nuts, lemon zest and lemon juice, a pinch of salt. Cover and let stand for a couple of minutes. Sprinkle with saffron, then serve.

You can try serving this as a side dish with my Maple Sesame Salmon.