Prep Time
15 Mins
Cook Time
40 Mins
Yield
Makes 4 to 6 servings
Photo: Jennifer Davick; Styling: Ginny Branch 

How to Make It

Step 1

Cook brown rice according to package directions with 1/4 teaspoon salt. Set aside.

Step 2

Heat oil in a medium saucepan over medium heat. Add shallot and garlic; cook, stirring occasionally, 3 to 4 minutes or until shallot is translucent. Stir in cranberries, raisins, and coriander; cook, stirring often, 2 minutes. Add white rice and cook, stirring, 1 minute.

Step 3

Stir in 1 1/2 cups water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil, and stir. Cover, reduce heat to medium-low, and simmer 15 to 18 minutes or until water is absorbed. Remove from heat, and let stand 5 minutes. Stir in pistachios, cilantro, lime zest, and reserved brown rice.

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