Rice with Cranberries

by Editorial Staff

Rice with cranberries, orange, and mustard is an original side dish for fish or chicken.

Servings: 3

Ingredients

  • Rice – 1 cup (200 g)
  • Cranberries – 150 g
  • Orange juice – 100 ml
  • Grated orange peel – 2-3 teaspoon
  • Mustard (seasoning) – 1-2 teaspoon
  • Broth (water) – 2 cups
  • Salt – 1 teaspoon

Directions

  1. Bring the broth or water to a boil in a cauldron. Pour in rice, salt, close the lid. Bring to a boil again, reduce heat to low, and cook rice for 20 minutes.
  2. While the rice is cooking, prepare the sauce. Rinse the cranberries. Set aside some of the cranberries to decorate the dish.
  3. Remove the zest from the orange and squeeze the juice out of it.
  4. In a saucepan, combine orange juice, zest, mustard, and cranberries. Put on fire and cook for 3-5 minutes.
  5. Beat the sauce with a blender.
  6. The rice is ready when all the moisture has been absorbed.
  7. In hot rice, rub the prepared sauce through a sieve. Heat rice with cranberry-orange sauce. To do this, you can place the cauldron with rice for 5 minutes in a preheated oven, or simply wrap it in a towel and leave for a few minutes.
  8. Garnish with cranberries when serving.

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